This recipe came from a McCall's B-B-Q cookbook published in 1966! My mother used to make this often, and we all loved it! Now it has become one of my family's favorites. It is also good with flank steak!! (I never use a 4 lb. steak, so we just have more sauce!)

Ingredients

4 serv.

lbs round steaks, 2 inch thick↗4 lb
Marinade
cup finely chopped onion1⁄2 cup
clove garlic, crushed↗1
teaspoon salt↗1 teaspoon
teaspoon chili powder↗1⁄8 teaspoon
teaspoon celery salt1⁄2 teaspoon
teaspoon dry mustard1⁄2 teaspoon
tablespoon Worcestershire sauce↗1 tablespoon
cup oil1⁄4 cup
cup cider vinegar↗1⁄4 cup
Sauce
cup light brown sugar, firmly packed↗1⁄4 cup
(8 ounce) can tomato sauce↗1 ounce
(6 ounce) can tomato paste↗1 ounce
lemon, sliced↗1
teaspoon hot sauce↗1⁄8

Step-by-step instructions

1
To Make Marinade: Combine all ingredients and mix well.
2
Pour over steak in shallow baking dish.
3
Cover and refrigerate for 2 hours, turning occasionally.
4
Remove steak from marinade.
5
Reserve marinade for sauce.
6
To Make Sauce: Combine marinade with other ingredients.
7
Bring to a boil.
8
Boil and reduce heat.
9
Simmer uncovered 10 minutes.
10
Grill Steak.
11
To Serve: Cut steak crosswise into 1/2" thick slices.
12
Arrange steak on plate and pour sauce over steak.
13
Cook time does not include marinating or grilling steak.

Source: food.com

Original recipe ↗

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