3 lb. round steak, 1-1 1/2" thick

Sprinkle both sides with meat tenderizer; do not salt. With a fork pierce all surfaces at 1 inch intervals. Cover and refrigerate overnight.

For rare steak, broil 3-4 inches from heat for 10 minutes; turn and broil 8 minutes. For medium doneness, broil 5-6 inches from heat for 12 minutes; turn and broil 10 minutes. Prepare sauce while steak cooks.

SAUCE:

1/2 c. beef bouillon
1 c. dry white wine
1 (4 oz.) stick butter
3 tbsp. lemon juice
1/2 tsp. ground pepper
1/4 c. minced parsley
1/4 c. chopped chives

In saucepan combine first 5 ingredients and simmer until butter is melted. Just before serving, add parsley and chives. Cut steak diagonally at about a 30 degree angle.

Serves 6.