Peppercorn Family Steak – London Broil

Peppercorn Family Steak – London Broil

Top Round – Approx. 3 lbs. – 1 ½ inch Thick

2 teaspoons of unseasoned meat tenderizer
2 tablespoons of minced onions
2 teaspoons of thyme
1 teaspoon of marjoram
2 bay leaves – crushed
1 cup of vinegar
½ cup of salad oil
3 teaspoons of lemon juice
¼ cup of coarsely crushed peppercorns

Pierce meat well with a large fork on both sides.

Score meat diagonally approx. ¼ in. deep on both sides in a criss-cross pattern about 1 inch apart.

Sprinkle meat evenly on both sides with meat tenderizer.

Place in a shallow baking dish or zip lock bag.

Mix the minced onion, thyme, marjoram, bay leaf, vinegar, salad oil and lemon juice in an appropriate container.

Pour mixture over and around meat and marinate in the refrigerator for at least 10 -12 hours. Rotate occasionally to marinate evenly. I’ve marinated for up to 2 days with excellent results.

Let stand at room temperature for 1 – 2 hours before cooking.

When ready to grill, remove meat from marinade and season evenly on both sides with peppercorns.

Grill over HOT coals on both sides until done to your liking, approximately 8 – 10 minutes on each side. DON’T OVERCOOK.

To serve, place on carving board and slice diagonally into ¼ – ½ inch thick slices.

ENJOY!

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