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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