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Ingredientes
- 1 x Round bone arm chuck roast or possibly boneless arm roast, cut 2-inches thick (about 3 pounds)
- 2 tsp Unseasoned tenderizer
- 2 Tbsp. Instant chopped onion
- 2 tsp Thyme
- 1 tsp Marjoram
- 1 x Bay leaf,crushed
- 1 c. Wine vinegar
- 1/2 c. Extra virgin olive oil or possibly salad oil
- 3 Tbsp. Lemon juice
- 1/4 c. Peppercorns, coarsely crushed or possibly 2 Tbsp cracked pepper
Direcciones
- Sprinkle meat on both sides, no salt, with tenderizer; pierce both sides with fork, place in shallow baking pan. Mix other ingredients in a small bowl. Pour over and around meat, let stand at room temperature for 1-2 hrs, turning every half-hour. When ready to grill, remove meat, lb. half-crushed peppercorns into each side. Cook 15 min each side or possibly less.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 221g | |
| Recipe makes 6 servings | |
| Calories 617 | |
| Calories from Fat 413 | 67% |
| Total Fat 46.17g | 58% |
| Saturated Fat 13.56g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 138mg | 46% |
| Sodium 75mg | 3% |
| Potassium 428mg | 12% |
| Total Carbs 4.58g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.35g | 0% |
| Protein 42.82g | 69% |
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