1/2 c. bourbon
1/2 c. olive oil
1/2 c. soy sauce
1 tsp. ginger
1 tsp. mustard (dry)
Salt and pepper to taste
1/2 onion, sliced thinly
2 cloves garlic, crushed
1 bay leaf

Put sliced onion and bay leaf in plastic gallon size baggie. Put blade meat on top and pour sauce over. Marinate 36-63 hours. Turn every 12 hours. Cook 5 1/2-6 inches form fire, 25 minutes on one side and 20 minutes on other. Store juice in refrigerator in bottle for other uses. Use vermouth on steak after cooking, sparingly.