Ranchstyle Round Steak
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)