Grilled Sirloin with Madeira Sauce

Total time: 20 minutes   plus marinating time
    This makes a great dinner party dish: Use a larger, cheaper cut of meat, about 1 1/2" (4cm)  thick, and marinate 8 - 12 hours.  The rest of the ingredients can be doubled (I actually 'halved' everything for this version for 2)  You can also make more and serve the leftovers with pasta.  

 Ingredients:

• 1 steak, 1 - 1 1/2 inches thick (3 - 4cm), about 16oz (480gr) Sirloin, tip steak, strip steak
• Marinade:
• 1/3 cup (3oz, 90ml) red wine vinegar
• 1/4 cup (2oz, 60ml) ketchup
• 2 tbs olive oil
• 1/2 tsp salt
• 1/2 tsp dry mustard
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• pinch dried cloves
• Madeira Sauce:
• 1/4 cup of reserved marinade
• 1/2 cup (4oz, 120ml) beef stock
• 1/3 cup (3oz, 90ml) Madeira   you could substitute cream sherry, port or red wine
• 1 tbs cornstarch (maizena) dissolved in 1 tbs water

 Instructions:

• Put steak in a deep dish - a baking dish or roasting pan works well. 
• Mix all ingredients for marinade and pour over steak.  Let marinate at room temperature for 30 minutes or refrigerate 3 - 5 hours (up to 24 for less tender cuts). 
• Remove from marinade, reserving 1/4 cup marinade. 
• Cook on barbecue grill over direct heat for 4 - 6 minutes per side, basting occasionally - or until done - 140 F for rare.  Use thumb test, meat thermometer or by slicing into center and looking. 
• When done, remove from heat and let rest for 5 minutes. 
• Madeira Sauce:
• In small saucepan bring marinade, stock and Madeira to boil. 
• Add half of the cornstarch mixture slowly and stir until thickened.   Add the remaining half slowly if you would like the sauce thicker.
• To serve:
• Slice thinly and serve with Madeira sauce.