1 beef top round steak, cut 1 1/4 to 1 3/4 inches thick
2/3 c. catsup
2 tbsp. minced onion
1 tbsp. brown sugar
2 tsp. salt
1/4 tsp. cracked black pepper
1/4 tsp. ginger
1/8 tsp. ground cloves
1/4 c. red wine vinegar
1/4 c. salad oil

Combine catsup with brown sugar, onion, salt, pepper, ginger and cloves in small saucepan. Add wine vinegar and cook slowly 5 minutes, stirring occasionally. Cool.

Place steak and marinade in plastic bag (carefully pressing out air), tie securely and place in pan in refrigerator for 6 hours or overnight. Remove steak from marinade (reserving marinade) and place on grill over ash-covered coals or on rack in broiler pan so surface of meat is 4 to 5 inches from heat. Boil at moderate temperature for rare or medium (25-40 minutes, depending on thickness of steak and doneness desired), brushing with marinade and turning occasionally. Carve in thin slices, diagonally across the grain of meat.