Title: Spicy barbequed steak
 Categories: Beef
      Yield: 1 Servings
 
      3 lb Chuck Blade Steaks 1" thick
  1 1/2 ts Adolphs Meat Tenderizer
      1 c  Catsup
    1/2 c  Water
    1/4 c  Soy sauce
      2 tb Vinegar
      1 tb Brown sugar
      1 ts Prepared mustard
      1 ts Horseradish
      1 ea Clove Garlic, crushed
 
       In a small saucepan, combine catsup, water, soy sauce, vinegar,
  brown sugar, mustard, horseradish and garlic. Simmer for 10 to 15
  minutes on back of grill.
       Moisten steak with water.  Sprinkle evenly with half the
  tenderizer and pierce deeply with a fork. Repeat on other side. Grill
  steak five inches from medium-hot coals about 35 minutes, turning and
  basting frequently with sauce.
       TIP:  Before barbequing, slash through fat on the outside of
  steaks at one-inch intervals to prevent curling.