Today's quote: "We know what happens to people who stay in the middle of the road. They get run over!"
I'll share with you a recipe given to me a few years ago by a good friend, who is still a good friend! Grab a piece of rump about 1-1/2 inches thick, with the fat cut off. (My friend used flank when he prepared it for me) You can use eye of round, blade or even skirt. In a glass, pyrex or china dish add the following...two parts red wine (shiraz or cabernet sauvignon) to one part soy sauce to one part Worcestershire sauce. Add 1/4 cup raw sugar, 1 large onion, diced, crushed or powdered ginger, crushed garlic, cumin, pinch of cayenne, paprika and ground black pepper. Place the slab of meat into the marinade, ensuring it's covered well. Let it stand in the fridge for no less than 12 hours, no more than 36. When it comes time to cook, fire up the barbecue. Sip on a glass or two of red while the marinated meat is cooking. Don't over-cook it...medium/medium rare would be perfect. To serve, cut the meat into slices and place on a warmed platter. Chat potatoes in parsley/garlic butter and a mixed tossed salad are great accompaniments. The rest is up to you!