3 pounds chuck blade steaks, cut 1" thick
1-1/2 teaspoons Adolphs Meat Tenderizer
1 cup catsup
1/2 cup water
1/4 cup soy sauce
2 tablespoon vinegar
1 tablespoon brown sugar
1 teaspoon prepared mustard
1 teaspoon horseradish
1 each clove garlic -- crushed
Instructions:
In a small saucepan, combine catsup, water, soy sauce, vinegar, brown
sugar, mustard, horseradish and garlic. Simmer for 10 to 15 minutes
on back of grill. Moisten steak with water. Sprinkle evenly with half
the tenderizer and pierce deeply with a fork. Repeat on other side.
Grill steak five inches from medium-hot coals about 35 minutes, turning
and basting frequently with sauce. TIP: Before barbequing, slash through
fat on the outside of steaks at one-inch intervals to prevent curling.
Posted to the BBQ List by Carey Starzinger on Apr 18, 1996.
