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Recipe Name: Alan Ladd's Chuck Wagon Pepper Steak Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 London Broil, about 3 lbs.
2 Teaspoon(s) Unseasoned meat tenderizer
2 Tablespoon(s) Instant onion
1 Teaspoon(s) Marjoram
1 Cup(s) Red wine
3 Tablespoon(s) Lemon Juice
2 Teaspoon(s) Thyme
1 Bay leaf
1/2 Cup(s) Oil
1/4 Cup(s) Cracked peppercorns
I don't know if this is exactly the Pepper Steak recipe requested
earlier by I. Chaudhary, but it's one of our favorites. We eat this
practically year-round and it's good hot or cold. Makes terrific
sandwiches the next day. My mom found this recipe years ago in a
magazine - Woman's Day or Family Circle, I think - that featured
celebrity chefs. This was from Alan Ladd - and I probably just dated
myself with that one (I'm really not that old!). For those who don't
know who Alan Ladd was, he was a great movie star - best movie was
"Shane" - at least a three hanky. Anyway, here's the recipe. Sprinkle
meat with tenderizer, pierce with a fork (make lots of pierces so the
marinade soaks thru), and place in baking dish. Mix rest of
ingredients, except peppercorns, in a bowl and pour over meat. Lift
meat up so marinade gets under it and can soak through. Marinate
overnight (I usually start this in the evening and let it marinate
overnight and all the next day) in refrigerator, turning frequently.
When ready to grill or broil, remove meat from marinade and pound half
the peppercorns into each side. Broil to desired doneness. Slice
meat thinly and on the diagonal and serve. We always cook this on our
grill outside. It has a wonderful taste - very peppery and if you
like it spicier, add more peppercorns. I've given up measuring them.
Hint: I take whole peppercorns, put them in a zippered heavy-duty
plastic bag, and pound them with my meat mallet. We've also tried
different red wines for the marinade - burgandy, sangria, etc. And get
a bottle large enough to enjoy some while you're grilling! Posted to
EAT-L Digest 29 October 96 Date: Wed, 30 Oct 1996 09:51:55 -0500
From: "Raymond F. Falcon" <>

Nutrition (calculated from recipe ingredients)
Calories: 1037
Calories From Fat: 967
Total Fat: 109.4g
Cholesterol: 0mg
Sodium: 22.4mg
Potassium: 202.1mg
Carbohydrates: 7.9g
Fiber: 1.8g
Sugar: 2.1g
Protein: <1g

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