1 Tbsp. sugar
1/2 tsp. dried marjoram leaves
1/2 tsp. pepper
1/2 C. dry red wine
2 Tbsp. olive oil
2 Tbsp. soy sauce
2 Tbsp. Dijon mustard
2 garlic cloves, minced
1 lb. boneless beef top round (1 to 1-1/2 inches thick)
1. In large non-metal dish or resealable food storage plastic bag, combine all ingredients except stead; mix well. Add steak; turn to coat. Cover dish or seal bag; refrigerate at least 4 hours or overnight to marinate.
2. Heat grill. When ready to grill remove steaks from marinade. Place steak on gas grill over medium heat or on charcoal grill 4-6 inches from medium-high coals. Cook 10-15 minutes or until desired doneness turning and brushing with reserved marinade once or twice. Discard any remaining marinade.