1 - 2 to 3-pound beef chuck steak, (1 inch thick)
1/2 cup cooking oil
1/2 cup dry red wine
2 tbsp. catsup
2 tbsp. molasses
2 tbsp. finely snipped candied ginger
1 clove garlic, minced
1 tsp. salt
1/4 tsp. pepper

Slash fat edges of steak, being careful not to cut into meat. Place in shallow baking dish. Combine cooking oil, wine, catsup, molasses, ginger, garlic, salt and pepper. Pour over steak. Cover, let stand 3 hours at room temperature or 6 hours in refrigerator, turning several times. Drain steak, reserving marinade. Pat excess moisture from steak steak with paper toweling. Grill steak over medium coals for about 20 minutes on each side for rare, about 25 minutes on each side for medium-rare. Brush occasionally with reserved marinade. Remove meat to serving platter. Carve across grain in thin slices. Make 4 to 6 servings.