Herbed Steak and Onions

1 cup tomato juice
1 Tablespoon olive oil or cooking oil
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/4 teaspoon pepper
1 clove garlic, minced
1 lb. beef top round steak, cut 1 inch thick
2 large onions, thinly sliced and separated into rings

For marinade, combine tomato juice, oil, basil, oregano, pepper and garlic. Set aside.

Trim fat from steak and cut steak into four equal portions. Place meat in a plastic bag set in a deep bowl. Pour marinade over steak. Seal bag; turn to coat steak well. Marinate overnight in the refrigerator. Drain steak, reserving marinade.

Place onions on an 18 inch square of heavy foil. Turn edges of foil up slightly. Drizzle 1/2 cup of the reserved marinade over onions. Fold foil tightly to seal. Grill onion packet and steak on uncovered grill directly over medium coals for 10 minutes. Turn onion packet and steak; brush steak with marinade. Grill steak to desired doneness, allowing 8 to 10 minutes more for medium. Grill onions 8 minutes more or till tender.

Unwrap onions and place on a serving plate. Arrange meat atop onions. Spoon any remaining sauce form onions over the meat.