Serving Size:  4  

   3    cups   dry red wine
   2    tablespoons   garlic -- minced
   2    bay leaves
   1    tablespoon   dried rosemary  
  1    tablespoon    dried thyme -- crumbled
   3    strips    orange zest  removed with a vegetable peeler
   1    teaspoon  pepper
   1    pound   top sirloin steak
   1    large   onion -- chopped
   1    carrot -- chopped  
  1    celery rib -- chopped
   2    tablespoons cornstarch
4 tablespoons water
  4    cups   beef broth
     3/4  cup    Greek olives

  In a large saucepan combine the wine, garlic,  bay  leaves, rosemary, thyme, zest and pepper; simmer for 10 minutes.  Remove the pan from the heat and cool marinade completely, uncovered. In a large plastic sealable bag place the sirloin and marinade.  Chill for 24 hours.

After 24 hours, remove the meat.
Pour the marinade through a large sieve set over a kettle. Boil the marinade until reduced by half.
Add the vegetables to a skillet and over med-high heat saute the onion, celery and carrot 6 minutes or until brown.
Mix water and cornstarch to form a paste. Add the broth, vegetables and olives to the marinade, bring to a boil, then simmer....add the cornstarch paste and thicken.
Broil or barbeque the sirloin to your liking.   Serve with marinade sauce poured on top.

Serving Ideas : Serve with roasted potatoes and vegetables

Notes :  This takes a bit of time - but worth it!  This is also higher in fat, so plan for the rest of the day for lower fat meals!  

Per Serving:  Calories: 564.2;  Fat:  30.4g;  Protein: 24.0g;  Carbs: 21.7g;  Cholest: 75mg;  Sodium: 2009mg

 A thing that nobody believes cannot be proved to often.