4-4 1/2 lb. boneless chuck steak, 2" thick (U.S. Choice)
Unseasoned meat tenderizer

SAUCE:

2 tbsp. salad or olive oil
1 med. onion, finely chopped
1 clove garlic, finely chopped
1/2 tsp. dried basil leaves
1/2 tsp. hickory salt (optional)
1/2 tsp. salt
1/8 tsp. pepper
1 tsp. sugar
1 can (1 lb.) tomatoes, undrained
1 can (8 oz.) tomato sauce

1. Sprinkle steak evenly on all sides with meat tenderizer, following label directions (use 2-2 1/4 teaspoons). With fork, pierce meat at 1 inch intervals, to ensure tenderizer's penetration.

2. Meanwhile, make sauce: In hot oil in large skillet, saute onion and garlic until golden and tender. Stir in remaining ingredients.

3. Cook, stirring, to boiling point; reduce heat and simmer 10 minutes. Keep warm.

4. For medium-rare steak: On outdoor grill and 3 inches from prepared coals, broil steak 20 minutes on one side; turn and grill 20 minutes on other side.

5. To serve: Slice thinly on diagonal; top each serving with some of the sauce. Makes 6 to 8 servings.