Nutritive Information
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Calories: 896.50Kcal
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Protein: 57.43g
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Fat: 70.75g
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Cholesterol: 180.67mg
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Vitamin C: 9.45mg
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Vitamin E: 4.19mg
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Thiamine: 0.17mg
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Riboflavin: 0.49mg
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Niacin: 9.33mg
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Vitamin B6: 0.77mg
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Vit. B12: 3.38mcg
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Potassium: 937.48mg
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Iron: 10.04mg
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Zinc: 11.91mg
Ingredients
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Steak Chuck Lean/fat 4 pounds
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Vegetable oil 1/2 cup
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Vinegar 1/2 cup , red wine
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Worcestershire Sauce 2 Tablespoons
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Garlic clove minced 3 medium, 1 medium
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Basil 1 teaspoon
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Pepper 4 Tablespoons, coarsely ground
Instructions
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Roast should be about 2 inches thick. Pierce the roast deeply all over with a fork; place in a plastic bag. Set in a shallow pan.
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Stir together the oil, vinegar, Worcestershire sauce, garlic and basil: pour over meat. Cover and chill, turning meat occasionally for at least 4 hours or over night.
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Lift meat from marinade. Spread crushed pepper out on a flat surface and press meat in pepper, coating both sides.
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Place meat on greased grill 4 to 6 inches above a solid bed of glowing coals. Turn once, basting with reserved marinade, until meat is done to your liking when cut: 30 to 40 minutes for rare. To serve cut meat across grain in thin slanting slices.
