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:
Place steak in a zip-top plastic bag or in a 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.
Servings: 6
Time preparation: 30 min.
Time total: 150 min.