SIRLOIN STEAKS WITH BLOODY MARY SAUCE This cocktail of ingredients is just as delicious as the drink that inspired it, and since the alcohol evaporated in cooking, it is perfectly safe to serve to children. 4 sirloin steaks, about 8 ounces each FOR THE MARINADE 2 tablespoons dark soy sauce 4 tablespoons balsamic vinegar 2 tablespoons olive oil FOR THE BLOODY MARY SAUCE 2 1/4 pounds very ripe tomatoes, peeled and chopped tomato paste, if required 1/2 cup chopped onions 2 scallions 1 teaspoon chopped fresh cilantro 1 teaspoon ground cumin 1 teaspoon salt 1 tablespoon fresh lime juice 1/2 cup beef consommé 1/4 cup vodka 1 tablespoon Worcestershire sauce

Lay the steaks in a shallow dish. Mix the marinade ingredients together, pour over the steaks and let marinate in the refrigerator for at least 2 hours, turning once or twice.

Place all the sauce ingredients in a food processor and blend to a fairly smooth texture. If the tomatoes are not quite ripe, add a little tomato paste. Put in a saucepan, bring to a boil and simmer for about 5 minutes.

Remove the steaks from the dish and discard the marinade. Cook the steaks on a medium-hot grill for about 3-6 minutes on each side, depending on how rare you like them, turning once during cooking. Serve the steaks with the Bloody Mary Sauce.

Serves 4.

[The Barbecue and Grill Book, Sizzling Ideas for Delicious Outdoor Eating - Christine France]