MARINADE
¾ cup red wine vinegar
½ cup catsup
¼ cup salad oil
1½ tablespoons salt
¾ teaspoon pepper
¾ teaspoon dry mustard
¾ teaspoon celery salt
¼ teaspoon garlic salt
¼ teaspoon dried thyme leaves
¼ teaspoon cloves

5-or-6-lb sirloin steak, 2 inches thick

MADEIRA SAUCE
¼ cup unsifted all-purpose flour
1 can (10½ oz) condensed beef broth, undiluted
½ cup Madeira

1. Day before serving, make Marinade: In large, deep roasting pan, combine vinegar, catsup, oil, salt, pepper, mustard, celery salt, garlic salt, thyme, and cloves; mix well.
2. Wipe steak with damp paper towels. Place in roasting pan; spoon marinade over steak until it is well coated.
3. Refrigerate, covered, overnight.
4. Next day: Remove beef from marinade, and place on broiler rack; reserve marinade. Insert meat thermometer into thickest part of meat, away from bone and fat.
5. Broil steak, turning once and brushing with more marinade – about 20 minutes per side, until thermometer registers 140F for rare. Remove steak to heated serving platter; cover with foil; keep in warm place.
6. Meanwhile, make Madeira Sauce; Combine flour with some of broth, mixing to make smooth paste. Stir in ⅓ cup reserved marinade and rest of broth. Bring to boiling, stirring until sauce thickens – about. 1minute. Reduce heat, and simmer 5 minutes. Add Madeira. Serve steak thinly sliced, with Madeira Sauce. Makes 10 to 12 servings.

---

©️ Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.