|Oil||1 Cup (16 tbs)|
|Tarragon vinegar||3 Tablespoon|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Prepared mustard||1 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Yellow onion||1 Large|
|Garlic||5 Clove (25 gm)|
|Dry mustard||1⁄2 Teaspoon|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Sake/Whiskey||1⁄2 Cup (8 tbs)|
|Ginger root||1 Inch|
|Catsup||1⁄4 Cup (4 tbs)|
Line shallow glass baking dish with about 3/4 of the onion slices.
Squeeze lemon juice over onion; add 4 cloves of garlic, bay leaf, mustard, salt and pepper.
Pour in oil, vinegar and wine.
Lay steak in marinade; spread remaining onion slices on steak.
Squeeze juice of remaining garlic over top.
Marinate steak at room temperature for 2 to 4 hours.
Remove steak from marinade before cooking.
Onion slices in marinade may be drained and served with steak.Combine all marinade ingredients; add steak.
Let stand at room temperature for several hours.
Re- move steak from marinade before cooking.
Marinade may be used as basting sauce when cooking steak.