Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           butter or margarine
                        - softened
   2      tablespoons   finely chopped chives
   2      tablespoons   lemon juice
   1                    top round steak -- 2-inches
                        - thick  -- (3 lbs)
     1/4  cup           vegetable oil
   1      tablespoon    lemon juice
   1      clove         garlic -- minced
     1/2  teaspoon      salt
     1/2  teaspoon      pepper

Preparation:

CHIVE BUTTER: Blend butter and chives in a small bowl. Add lemon juice, a little at a time, and beat well. Place on waxed paper and form into a 2-inch diameter stick. Wrap tightly and refrigerate until firm. Cut into slices and serve on meat. Variations: Replace chives with: 3 tbs prepared horseradish and 2 Tbs chopped parsley 1/2 tsp grated lemon rind and 2 Tbs chopped parsley 1/2 tsp crushed caraway seed and 2 Tbs chopped parsley 1 Tbs prepared mustard Makes 2/3 cup. Place steak in a plastic bag. Combine the remaining ingredients in a cup; mix well and pour over steak. Close bag securely and refrigerate for 4 to 6 hours, or overnight, turning occasionally. Let stand at room temperature for 1 hour before cooking steak. Pour off and reserve marinade. Prepare grill. Heat marinade in small saucepan. Grill steak 5 inches from medium coals: 15 minutes for rare, 20 minutes for medium, 25 minutes for well done. Brush with marinade; turn and grill for similar times. Place on wooden carving board; top with remaining marinade and pats of Chive Butter. [Family Circle GREAT IDEAS Vol 12 No 4]