Patio Steak

Photo: flickr user efe jota

Ingredients

1/2 cup dry red wine

1/4 cup vegetable oil

3 tablespoons lime juice

2 tablespoons vinegar

2 tablespoons minced onions

1 bay leaf

2 teaspoons dried thyme

1 teaspoon dried marjoram

3 pounds boneless chuck roast -- 2 inches thick

Preparation

Combine first 8 ingredients in a shallow dish and mix well. Place roast in dish, turning once in marinade. Cover and refrigerate 8 hours, occasionally turning the meat.

Remove roast from refrigerator, and let stand one hour. Drain roast, reserving marinade. Grill roast about 6 inches from medium-hot coals for 30 minutes on each side or until a meat thermometer registers 140 degrees F. (rare)

Or 150 degrees F. (medium-rare); baste frequently with reserved marinade. 8 servings.