Ingredients

1 beef top round steak, cut 1 1/4 to 1 3/4 inches thick
2/3 C. catsup
2 Tbsp. minced onion
1 Tbsp. brown sugar
2 tsp. salt
1/4 tsp. cracked black pepper
1/4 tsp. ginger
1/8 tsp. ground cloves
1/4 C. red wine vinegar
1/4 C. salad oil

Cooking Instructions

Combine catsup with brown sugar, onion, salt, pepper, ginger and cloves in small saucepan. Add wine vinegar and cook slowly 5 minutes, stirring occasionally. Cool. Place steak and marinade in plastic bag (carefully pressing out air), tie securely and place in pan in refrigerator for 6 hours or overnight. Remove steak from marinade (reserving marinade) and place on grill over ash-covered coals or on rack in broiler pan so surface of meat is 4 to 5 inches from heat. Boil at moderate temperature for rare or medium (25-40 minutes, depending on thickness of steak and doneness desired), brushing with marinade and turning occasionally. Carve in thin slices, diagonally across the grain of meat.
 
 
"For the bread of God is that which comes down out of heaven, and gives life to the world." (John 6:33)