|Salad oil||1 Cup (16 tbs)|
|Wine vinegar||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Instant minced onion||2 Tablespoon|
|Marjoram leaves||2 Tablespoon, crumbled|
|Coarsely ground black pepper||1 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Beef top round steak||5 Pound (2 Inches Thick)|
Into a shallow glass or pottery dish, place oil, vinegar, lemon juice, onion, marjoram, salt, pepper, garlic powder and bay leaves.
With a fork or whisk, mix thoroughly.
Wipe meat with damp paper toweling.
If fat around edge of meat is very thick, remove half of it; with a sharp knife, slash remaining fat around edge at 2 inch intervals.
Place meat in marinade; spoon mixture over top surface of meat.
Cover with plastic wrap.
Refrigerate for about 5 hours before broiling.
To charcoal broil, place meat on greased grids over glowing coals.
Broil on each side, basting occasionally with marinade, to desired doneness.
To serve, slice meat very thin across the grain.