1/2 c. vinegar
1/2 c. catsup
2 tbsp. cooking oil
2 tbsp. finely chopped onion
2 tsp. chili powder
3 lbs. beef chuck steak (cut 1 1/2 inch thick)
1 tsp. salt
1/8 tsp. pepper

Combine first 7 ingredients. Slash fat edges of meat. Place in shallow dish. Pour vinegar-catsup mixture over steak. Let stand 3 hours at room temperature or overnight in refrigerator, turning steak several times. Drain steak reserving marinade; pat dry with paper toweling.

Cook over hot coals about 20 minutes on each side for rare or 25 minutes on each side for medium. Brush occasionally with the reserved marinade. Carve meat across grain in thin slices. Makes 6 servings.