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

To make marinade: Combine ketchup with brown sugar, onion, salt, pepper, ginger, and cloves in small saucepan. Add wine vinegar and oil; 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 or rack in broiler pan so surface of meat is 4 to 5 inches from heat. Broil 25 to 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 the meat.