1 (4 lb.) beef chuck blade steak, cut 2 inches thick
Unseasoned meat tenderizer
6 tbsp. butter, softened
1 tbsp. Worcestershire sauce
1 tsp. dry mustard
1/2 tsp. curry powder
1/4 tsp. salt
1/4 tsp. pepper
1 c. dried bread crumbs

About 1 1/2 hours before serving, prepare outdoor grill for barbecuing. Meanwhile, trim excess fat from chuck steak. Prepare steak with meat tenderizer as label directs.

In bowl, mix butter with next 5 ingredients; set aside. Place steak on grill over medium heat; grill 35 minutes for rare or until desired doneness, turning steak occasionally. Remove steak from grill. Spread one side of steak with 1/2 of butter mixture and pat on 1/2 of bread crumbs. Repeat with remaining butter mixture and bread crumbs on other side of steak. Return steak to grill; continue grilling 5 minutes longer or until golden, turning once. Makes 6 main dish servings. About 430 calories per serving.