Red Wine Marinade

• 1 ½ cups dry red wine

• ¼ cup extra-virgin olive oil

• 4 cloves garlic, peeled and smashed

• 1/4 teaspoon fresh or dried rosemary

• Salt and freshly ground pepper

• Mix all ingredients. Pour over steaks and refrigerate 4 hours or overnight.

Caramelized Onion Steak

1 hour

• 1 lb Sirloin (can use round steak too, just expect to simmer longer)

• 1 large onion thinly sliced

• 1 tbsp sugar

• 2 tbsp Worcestershire sauce

• 1 tsp olive oil

1. Trim fat from steak.

2.  Heat oil in saucepan and brown steak on both sides using a medium heat setting.

3. Place onion slices on top of meat.

4. Sprinkle sugar and Worcestershire sauce over onion and meat.

5. Simmer for 2 mins on medium heat with lid on.

6. Add 1 cup water and once boiling, reduce heat to low.

7. Simmer for approx 1 hour (if using round steak simmer for 2 hrs with 2 cups ofwater). Be sure there is always liquid to keep things from burning. Add more water if necessary.

Sirloin Tip Roast

25 minutes per pound

• 1 sirloin tip roast, about 3 to 4 pounds

• 2 tablespoons olive oil

• 2 medium cloves garlic, finely minced

• 1 teaspoon salt

• 1 to 1 1/2 teaspoons cracked black pepper or about 1/2 teaspoon coarsely ground pepper

• 2 teaspoons paprika

• 1 teaspoon chopped fresh rosemary, or about 1/2 teaspoon crumbled dried leaf rosemary

• 1 tablespoon grated onion

• 1/2 teaspoon dried leaf thyme

1. Place in a foil-lined roasting pan.

2. Combine remaining ingredients in a small bowl, mixing well.

3. Rub roast all over. Cover and refrigerate for 1 to 2 hours.

4. Heat oven to 300°. Uncover the beef and place in the oven.

5. Roast for about 25 minutes per pound, or until the roast is tender and done as desired.

6. For medium-rare, the roast will register about 140° F. Remove from the oven and cover with foil (or lid). Let stand for 15 minutes before carving.