Grilled Sirloin Steak with Olive Sauce
1 1/2 pounds well-trimmed boneless beef top sirloin steak cut 1
to 1 1/4 inches thick
1/4 C. red wine or port wine
2 T. olive oil
2 cloves garlic, minced
1 t. dried thyme leaves
3/4 t. salt
1/2 t. freshly ground black pepper
1 T. all-purpose flour
2/3 C. beef or chicken broth
1/2 C. black ripe pitted olives or stuffed manzanilla olives, drained and
quartered
3 T. fresh thyme or parsley, chopped
Place steak in a zip-top plastic bag or shallow casserole dish. Combine wine, 1
tablespoon of the olive oil and garlic; spoon over steak. Close bag, turning to
coat steak, or turn steak over in dish. Cover and refrigerate at least 2 hours
or up to 24 hours.
Prepare charcoal or gas grill. Drain steak, reserving marinade. Sprinkle dried
thyme, salt and pepper over steak. Grill on a covered grill over medium-hot
coals 6 minutes. Turn; continue grilling 5 minutes for medium-rare doneness.
Transfer steak to carving board; tent with foil and let stand 5 minutes.
Meanwhile, heat remaining 1 tablespoon oil in a small saucepan over medium heat.
Add flour; cook 1 minute or until bubbly, stirring frequently. Add broth; simmer
until sauce thickens, stirring occasionally. Add reserved marinade and olives;
simmer 2 minutes. Season to taste with salt and pepper if desired.
Carve steak into thin slices; arrange on serving plates. Spoon olive sauce over
steak and top with thyme or parsley.
Makes 6 servings.
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