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Pierce less tender cuts of meat, such as chuck, round, flank or skirt, with a fork. Do not pierce more tender cuts, such as sirloin, top loin, tenderloin, rib or rib-eye.
Mix Seasoning Mix, oil, lemon juice and lemon peel in glass dish. Add meat; turn to coat well. Cover. Marinate in refrigerator 15 minutes. Remove meat from marinade. Discard any remaining marinade.
Grill, broil or roast until meat is cooked through or until desired doneness.