1 pound top round steak, 3/4 to 1 inch thick

2 Tbsp. fresh lime juice

1 Tbsp. Worcestershire sauce

3 Tbsp. clam juice

1 Tbsp. light soy sauce

2 Tbsp. minced onion

1 tsp. minced garlic

1 tsp. sugar

2 tsp. freshly ground black pepper

Trim steak of all fat. Combine marinade ingredients in a non-reactive dish. Add steak and coat both sides with mixture. Cover and marinate in refrigerator for 6 hours or overnight. Grill over medium-hot coals 4-6 inches from heat or broil in a preheated broiler 4 inches from heat. Cook for 10-12 minutes, turning once, just past the halfway cooking point. Discard marinade. Cook until steak reaches an internal temperature of 145°F. for medium-rare or 160°F. for medium. Slice across the grain, on the diagonal, into 3/4 inch thin slices and serve on a warm platter with rice and vegetable.