Preparation:
* beef round or chuck 1 1/2" thick, boneless
In a medium sized sauce pan, over moderate heat, heat the oil. Add onion and sauté until soft. Add remaining marinade ingredients except for the beef and bring to a simmer. Remove from heat and cool.
Place beef in a glass baking dish just large enough to hold it. Pour marinade over the beef. Cover and refrigerate for 12 to 24 hours. Turn meat over occasionally.
Transfer meat to a platter and bring to room temperature. Discard marinade or pour off to sauce pan and heat as gravy.
Heat broiler pan or grill.
Broil or grill the meat 3 to 4 inches from heat for 8 to 10 minutes per side.
Let beef cool for five minutes, then slice on an angle, across the grain, 1/4" thick.
Serve warm. |
