Rosemary Round Steak
|Red wine vinegar||1⁄2 Cup (8 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Salad oil||1⁄4 Cup (4 tbs)|
|Light corn syrup||1⁄4 Cup (4 tbs)|
|Rosemary||1 Teaspoon, crushed|
|Dry mustard||1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), crushed|
|Beef top round steak||1 (About 1 1/4 Inches Thick)|
|Unseasoned meat tenderizer||To Taste (Use as required)|
1. Prepare marinade: In 13" by 9" baking dish, mix first 7 ingredients.
2. Prepare steak with meat tenderizer as label directs. Add meat to marinade, turning to coat both sides. Cover and refrigerate steak at least 4 hours, turning steak occasionally.
3. About 50 minutes before serving, prepare outdoor grill for barbecuing.
4. Place steak on grill over medium heat; reserve marinade. Grill steak 15 to 20 minutes for medium-rare or until of desired doneness, brushing frequently with marinade and turning steak occasionally.
TO BROIL IN OVEN: About 5 hours before serving or early in day, marinate steak as above. About 30 minutes before serving, preheat broiler if manufacturer directs. Place steak on rack in broiling pan; broil steak 15 to 20 minutes for rare or until of desired doneness, brushing steak frequently with marinade and turning once.