Shelly's Recipe

SOUTHWESTERN GRILLED STEAK

Category: Beef Steaks

1 (2 lb) top sirloin steak, about 1 1/2 inches thick
1 1/2 cups dry red wine
1/4 cup grated onions
3 clove garlic, minced
1 tsp thyme and cumin
1/2 tsp pepper and red pepper flakes
1/2 cup vegetable oil
1 tbsp flour
1 tbsp cold water
1 tsp beef bouillon
Kosher salt and pepper
8 whole mushrooms, sliced

Place steak in a resealable bag. In a food processor, combine next 9 ingredients; pulse until smooth. Pour marinade over steak; turn to coat well; cover and refrigerate 24 hours, turning occasionally.

Prepare grill. Bring steak to room temperature. Remove steak from marinade, reserving marinade and season with salt and pepper; set aside.

In a cup, whisk water and flour until well mixed. Whisk mixture into marinade, add bouillon and mix well. Cook and stir over medium heat until slightly reduced and thickened. Heat mushrooms in sauce.

Grill steaks over medium coals 4-5 minutes on each side or to desired doneness. Let meat rest about 10 minutes before slicing. To serve, carve in 1/2 inch slices; drizzle some sauce over steak and serve remaining sauce separately.