2 bone in or boneless beef chuck blade steak
1 chopped medium onion
1 cup catsup
1/3 cup vinegar
2 tablespoons brown sugar
2 teaspoons salt
1 clove crushed garlic
1 bay leaf
1/8 teaspoon hot pepper sauce
Combine onion, catsup, vinegar, brown sugar, salt, garlic, bay leaf
and hot pepper sauce in saucepan and cook slowly for 10 minutes stirring
occasionally. Cool. Pour sauce over steaks in utility dish or plastic
bag, turning to coat all sides. Cover dish or tie bag securely and marinate
in refrigerator 6 hours or overnight. Pour off and reserve marinade.
Broil or grill turning and brushing both sides with marinade.