This was very good. I halved the recipe to cook 1# of boneless sirloin steaks for two of us, mainly because I like a lot of sauce! I used chicken broth made from bouillon instead of canned beef broth, because that's what I had. I used 2 whole cloves of garlic, instead of the 1 1/2 cloves that it says when you halve the recipe to 6 servings. I let it marinade for about half an hour at room temperature, and pan-seared the steaks. After I took the steaks out to rest, I deglazed the pan with the boiling marinade which helped to reduce it quickly to the consistency I was looking for (a thick sauce that is the consistency of honey). I added in about 2 tbs of brown sugar because the acidity and salt levels seemed a bit too much for me when I tasted the sauce. This did the trick! It was delicious, and DH and I were both licking the sauce from the plates! This would be excellent on chicken and pork, as well. It's going in our "family favorite" file!