Patio Steak
My recipe featured in Southern Living


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

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 1-2 hours.
Drain roast, reserving marinade.
Grill about 6" from medium-hot coals
for 30 min. on each side or until
a meat thermometer registers 140° (rare) or
or 150° (medium rare);
baste frequently.
Yield: 6-8 servings.