1 1/2 lbs. boneless chuck roast, tied (or chuck steaks)

Combine in a bowl:

1 can beer
1/2 c. soy sauce
1 clove garlic, minced
1/2 c. vegetable oil
1/4 tsp. red pepper flakes

Place roast in a deep bowl and cover with mixture, turn and cover. Refrigerate 24 to 48 hours, turning several times. Grill 8-12 minutes on each side for medium rare. Brush with marinade to keep roast moist. Cut diagonally to serve. (Grill steaks 5-6 minutes per side.)