Rating: 4.5 stars
169 Ratings
  • 5 star values: 109
  • 4 star values: 41
  • 3 star values: 14
  • 2 star values: 3
  • 1 star values: 2

A zesty and flavorful summertime favorite. This recipe should marinate a 1 to 1 1/2 pound cut. Triple the recipe for four pounds.

Recipe Summary

cook:
10 mins
additional:
4 hrs
total:
4 hrs 20 mins
prep:
10 mins
Servings:
3
Yield:
3 to 4 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Score top and bottom of meat with a 1 1/2 inch square pattern, and score the side. Sprinkle meat liberally with unseasoned meat tenderizer, then pierce with fork 1/8 inch apart and at least half-way through the meat on both sides. Sprinkle lightly with water, and rub in tenderizer. Place on a plate, cover, and set aside for an hour.

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  • In a small bowl, mix together oil, lemon juice, seasoned salt, lemon pepper, garlic, parsley, and tarragon vinegar. Pour marinade over meat, reserving a portion to be used for brushing (Note: DO NOT mix the reserved marinade with the meat; set aside for later). Pour remaining marinade over meat, recover dish and refrigerate for three hours, turning every half hour.

  • Preheat grill for hot heat.

  • Lightly oil grate, and position it 2 inches above the coals. Place meat on grill, and cook for 5 minutes. Turn meat over, brush with marinade, and cook for another 5 minutes.

Nutrition Facts

487 calories; protein 44.6g; carbohydrates 2.4g; fat 32.5g; cholesterol 112.8mg; sodium 1192.3mg. Full Nutrition
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