1 (1 1/2 to 2 lb.) sirloin steak, 1 1/2 to 2-inches thick
2 large onions, thinly sliced
1 c. red wine vinegar
1/2 c. vegetable oil
1/3 c. firmly packed brown sugar
1 clove garlic, minced
1/4 tsp. salt
1/4 tsp. dried whole marjoram
1/4 tsp. dried whole rosemary, crushed
3 drops hot sauce
1 Tbsp. plus 1 tsp. coarsely ground pepper, divided
tomato wedges
fresh parsley sprigs

Place steak in a large shallow dish. Combine onions, vinegar, oil, brown sugar, garlic, salt, marjoram, rosemary and hot sauce; pour over steak. Cover and refrigerate 3 hours, turning occasionally. Remove steak from marinade. Press 2 teaspoons pepper onto each side of steak. Grill over hot coals 15 minutes on each side or to desired degree of doneness. Place steak on serving platter; garnish with tomato wedges and fresh parsley. To serve, cut into serving pieces. Yield: 3 to 4 servings.