Recipe Category:

Published :  2013 - 11- 29

Nutritive Information (per serving):      

• 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

Instructions :

• 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.
  

Serve :  6

Ingredients :

• Steak Chuck Lean/fat: 4 pounds
• Vegetable oil: 1/2 cup
• Vinegar: 1/2 cup , red wine
• Worcestershire Sauce: 2 Tablespoons
• Garlic clove minced: 3 medium
• Basil: 1 teaspoon
• Pepper: 4 Tablespoons , coarsely ground

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