Shelly's Recipe

PATIO STEAK

Category: Beef Steaks

1/2 cup dry red wine
1/4 cup vegetable oil
3 tbsp lime juice
2 tbsp vinegar
2 tbsp instant minced onion
1 bay leaf, crushed
2 tsp dried whole thyme
1 tsp dried whole marjoram
1 (3 lb) boneless chuck roast, about 2 inches thick

Combine first 8 ingredients in a resealable bag and mix well. Add roast seal. Turn to coat meat. Refrigerate at least 8 hours, turning occasionally.

Remove roast from refrigerate and let stand at room temperature 1-2 hours. Drain roast, reserving marinade.

Grill about 6inches from medium-hot coals for 30 minutes on each side or until meat thermometer registers about 150 for medium rare; basting with reserved marinade frequently. Allow meat to rest on a cutting board, foil tented, about 10 minutes before slicing. Serves 6-8