1 1/2 inch thick boneless chuck
1/2 c. olive oil
1/2 c. wine vinegar
1/2 c. tomato catsup
1 tsp. salt
1 tsp. pepper
1 1/2 cloves garlic, pressed

Pierce meat with fork. Apply marinade. Soak, covered, 12 hours or longer. Put top side down on grill (gray ash). Put marinade on top. Base with leftover marinade. Grill 30 minutes per side. Turn ONCE only. (If meat is thicker than 1 1/2 inches, increase cooking time according but turn only once.) Serve with spiced peaches.