A zesty and flavorful summertime favorite This recipe should marinate a 1 to 1 12 pound cut Triple the recipe for four pounds
Prep Time
4 hrs
Dificult
Medium
Servings
4 hrs 20 mins
Ingredients
Instructions
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.
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
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