Marinade:

1	garlic clove, minced

1	tablespoon (15 ml) canola oil

1	tablespoon (15 ml) fresh lemon juice

1	teaspoon (5 ml) Worcestershire sauce

1	teaspoon (5 ml) soy sauce

1	teaspoon (5 ml) wasabi paste (Japanese horseradish) or 2 teaspoons (10 ml) prepared horseradish

1/4	teaspoon (1.25 ml) fresh ground pepper

few drops liquid hot pepper sauce

2	pounds (960 g) top round steak, cut 1-inch (2.5 cm) thick and trimmed of all fat

1. In a shallow glass dish, combine marinade ingredients, mixing well. Using a sharp knife, score the steak in a diamond pattern, cutting about 1/8-inch (0.5 cm) deep. Place steak in dish; turn to coat both sides with marinade. Let stand for 30 minutes, turning steak several times.
2. Preheat broiler or light the grill. Drain off marinade into a small pan. Set aside. Broil or grill, 4 inches (10 cm) from source of heat, to desired doneness, turning once. Cut to test (it will take 8 to 10 minutes for medium-rare).
3. Bring reserved marinade to a boil over high heat. To serve, cut steak across the grain into thin, slanted slices. Arrange half of the steak slices on a heated serving platter and nap with hot marinade. Wrap remaining steak slices in aluminum foil; refrigerate to use in day 2.