Serving : 6
 

Ingredients

• 4 pounds Steak Chuck Lean/fat

• 1/2 cup Vegetable oil

• 1/2 cup Vinegar, red wine

• 2 Tablespoons Worcestershire Sauce

• 3 medium Garlic clove minced, 1 medium

• 1 teaspoon Basil

• 4 Tablespoons Pepper, coarsely ground

    Directions

• 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. 

• 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. 

• Lift meat from marinade. Spread crushed pepper out on a flat surface and press meat in pepper, coating both sides. 

• 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.
   

  Nutritional Information

• Calories: 896.50cal

• Protein: 57.43g

• Fat: 70.75g

• Cholesterol: 180.67mg

• Vitamin C: 9.45mg

• Vitamin E: 4.19mg

• Thiamine: 0.17mg

• Riboflavin: 0.49mg

• Niacin: 9.33mg

• Vitamin B6: 0.77mg

• Vit. B12: 3.38mcg

• Potassium: 937.48mg

• Iron: 10.04mg

• Zinc: 11.91mg