2 - 2 1/2 lb. round steak, cut into 1 inch thickness
2 garlic cloves, crushed
1/2 c. wine vinegar
1/4 c. soy sauce
1/4 c. salad oil
1/4 c. light corn syrup
1 tsp. rosemary, crushed
1/2 tsp. dry mustard
Unseasoned meat tenderizer

Day before serving: Mix the garlic through the mustard together in a 12 x 8 inch baking dish. Pierce steak in many places and put into the marinade; cover and refrigerate, turn occasionally. About 20 minutes before serving: Prepare outdoor grill or preheat broiler. Drain the marinade into a small sauce pan, heat on grill or top of range. Meanwhile, place steak on grill or broiler pan; sprinkle with tenderizer as label directs. Grill 6 minutes, basting with marinade; turn steak and grill 6 minutes longer for rare or until desired doneness. Cut steak into thin slices diagonally across grain. Serve leftover marinade over meat. Serves 6.