Grilled Sirloin Steak With Olive Sauce

A grilling recipe that can easily adapted for the stovetop or Foreman grill (still need to use a saucepan, though). This recipe was posted in the local newspaper. Cooking time is actually the minimum marinating time.

• Ready In: 2 hrs 30 mins
• Serves: 6

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.