Steak & Onions
|Top round steak||3 Pound, cut 2 inch thick|
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Oregano leaves||1 Teaspoon|
|Green onions||3 , finely chopped (Including Tops)|
|Garlic||2 Clove (10 gm) (Minced/Pressed)|
|Onions||8 Small (Unpeeled, Each About 2 Inches In Diameter)|
Place steak in a heavy-duty plastic bag.
In a bowl, stir together vinegar, oil, honey, worcestershire, mustard, oregano, pepper, green onions, and garlic; pour over meat in bag.
Seal bag securely and rotate to distribute marinade.
Place in a shallow baking pan and refrigerate for at least 8 hours or until next day, turning bag over several times.
Place onions on a lightly greased grill 4 to 6 inches above a solid bed of medium coals.
Cook for 15 minutes, turning every 5 minutes.
Lift meat from marinade and drain briefly (reserve marinade).
Place meat on grill.
Cook, turning meat and onions every 5 to 10 minutes and brushing meat with marinade, until onions are soft when squeezed (25 to 35 more minutes) and meat is done to your liking; cut to test (25 to 30 minutes for rare).
If meat is done before onions, remove from grill and keep warm.