Post by JJ Judkins on Sept 27, 2007 21:13:11 GMT -6
Grilled Sirloin Steak with Olive Sauce - 3g Carbs, 0g Fiber
1 1/2 lb well-trimmed boneless beef top sirloin steak
cut 1 to 1¼ inches thick
1/4 cup red wine or port wine
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried thyme leaves
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon all-purpose flour
2/3 cup beef or chicken broth
1/2 cup black ripe pitted olives or
stuffed manzanilla olives, drained and quartered
3 tablespoons fresh thyme or parsley, chopped
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 two 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 4 to 5 servings
252 Calories, 14g Fat, 3g Carbs, 0g Fiber, 543mg Sodium
1 1/2 lb well-trimmed boneless beef top sirloin steak
cut 1 to 1¼ inches thick
1/4 cup red wine or port wine
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried thyme leaves
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon all-purpose flour
2/3 cup beef or chicken broth
1/2 cup black ripe pitted olives or
stuffed manzanilla olives, drained and quartered
3 tablespoons fresh thyme or parsley, chopped
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 two 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 4 to 5 servings
252 Calories, 14g Fat, 3g Carbs, 0g Fiber, 543mg Sodium