preparation
Sprinkle meat with tenderizer, piercing with a fork. Layer 1/2 of onions in large shallow glass dish; place meat over onions and top with remaining onions. Combine remaining ingredients; pour over meat and onions. Cover and refrigerate overnight or for 5 to 6 hours, turning several times. Remove meat and place on grill. Grill to desired doneness while simmering onions in marinade until tender. Carve across grain of meat into thin slices; serve with onions. Makes 6 to 8 servings. |