Grilled Sirloin Steak With Olive Sauce

• 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

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.

well, red wine, olive oil, garlic, thyme, salt, fresh ground black pepper, flour, beef, black pitted ripe olives, fresh thyme

Taken from www.food.com/recipe/grilled-sirloin-steak-with-olive-sauce-106792 (may not work)