3 to 4 lb. chuck or round steak, cut 1 1/2 to 2 inch thick
1 tbsp. mixed Italian herbs
1/2 tsp. pepper
1 tbsp. ketchup
1 tbsp. oil
3 tbsp. soy sauce
Instant meat tenderizer

Trim most of fat edge from meat; slash remaining fat at 1-inch intervals to prevent curling. Blend remaining ingredients except tenderizer; brush on meat; place in shallow dish. Cover and refrigerate overnight.

Bring meat to room temperature 30 minutes before grilling, apply tenderizer (follow directions in jar).

Place meat on greased grill 4 to 5 inch above hot coals; grill 10 to 15 minutes per side, depending on doneness you want, turning only once. (You can make a slit along bone to test for doneness.) Remove meat to a cutting board. Carve into 1/4 inch slices to serve. Makes 6 to 8 servings.