Grilled Sirloin Steak With Olive Sauce |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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A grilling recipe that can easily adapted for the stovetop or Foreman grill (still need to use a saucepan, though). Cooking time is actually the minimum marinating time. Ingredients:
1 1/2 lbs well-trimmed boneless beef top sirloin steaks, cut 1 to 1 1/4 inches thick |
1/4 cup red wine or 1/4 cup port wine |
2 tablespoons olive oil |
2 cloves garlic, minced |
1 teaspoon dried thyme leaves |
3/4 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1 tablespoon all-purpose flour |
2/3 cup beef or 2/3 cup chicken broth |
1/2 cup black pitted ripe olives or 1/2 cup stuffed manzanilla olives, drained and quartered |
3 tablespoons fresh thyme or 3 tablespoons parsley, chopped |
Directions:
1. Place steak in a zip-top plastic bag or in a shallow casserole dish.
2. Combine wine, 1 tablespoon of the olive oil and garlic; spoon over steak.
3. Close bag, turning to coat steak or turn steak over in dish.
4. Cover and refrigerate at least 2 hours or up to 24 hours.
5. Prepare charcoal or gas grill.
6. Drain steak, reserving marinade.
7. Sprinkle dried thyme, salt and pepper over steak.
8. Grill on a covered grill over medium-hot coals 6 minutes.
9. Turn; continue grilling 5 minutes for medium-rare doneness.
10. Transfer steak to carving board; tent with foil and let stand 5 minutes.
11. Meanwhile, heat remaining 1 tablespoon oil in a small saucepan over medium heat.
12. Add flour; cook 1 minute or until bubbly, stirring frequently.
13. Add broth; simmer until sauce thickens, stirring occasionally.
14. Add reserved marinade and olives; simmer 2 minutes.
15. Season to taste with salt and pepper if desired.
16. Carve steak into thin slices; arrange on serving plates.
17. Spoon olive sauce over steak and top with thyme or parsley.
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