Patio Steak

1/2 cup dry red wine
1/4 cup vegetable oil
3 tablespoons lime juice
2 tablespoons vinegar
2 tablespoons minced onions
1 bay leaf
2 teaspoons dried thyme
1 teaspoon dried marjoram
3 pounds boneless chuck roast -- 2 inches thick

Combine first 8 ingredients in a shallow dish and mix well. Place roast in dish, turning once in marinade. Cover and refrigerate 8 hours, occasionally turning the meat.

Remove roast from refrigerator, and let stand one hour. Drain roast, reserving marinade. Grill roast about 6 inches from medium-hot coals for 30 minutes on each side or until a meat thermometer registers 140 degrees F. (rare) or 150 degrees F. (medium-rare); baste frequently with reserved marinade. Yield: 8 servings.