3 pounds round or shoulder steak, 2 1/2 inches thick
2 cups of dry red wine
1/2 cup of salad oil
2 tablespoons of instant minced onion
1 1/2 tablespoons of marjoram leaves
1 tablespoon of salt
1/2 teaspoon of instant minced garlic
1/4 teaspoon of freshly ground black pepper 

Wipe the meat with a damp paper towel. Place the meat in a heavy duty plastic bag. Combine the remaining ingredients. Pour over meat in bag. Seal securely with twister. Refrigerate about 24 hours, turning meat 2 or 3 times to marinate evenly. When ready to grill, drain marinade from meat. Reserve marinade. Grill steak over hot charcoal 4 to 5 inches from source of heat for about 20 to 30 minutes, until of desired doneness, turning and basting with marinade, every 8 minutes. To serve, slice thinly on the diagonal.