MARINADE:

3/4 c. red wine vinegar
1/2 c. catsup
1/4 c. salad oil
1 1/2 tbsp. salt
3/4 tsp. pepper
3/4 tsp. dry mustard
3/4 tsp. celery salt
1/4 tsp. garlic salt
1/4 tsp. dried thyme leaves
1/4 tsp. cloves
5 or 6 lb. sirloin steak, 2" thick

MADEIRA SAUCE:

1/4 c. unsifted all purpose flour
1 (10 1/2 oz.) condensed beef broth, undiluted
1/2 c. 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 140 F 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 1/3 cup reserved marinade and rest of broth. Bring to boiling, stirring until sauce thickens, about 1 minute. Reduce heat, and simmer 5 minutes. Add Madeira. Serve steak thinly sliced, with Madeira Sauce. Makes 10 to 12 servings.