Shelly's Recipe

ARIZONA DESERT GRILLED STEAK

Category: Beef Steaks

1 large top sirloin steak, 1 1/2 to 2 inch thick
1 cup dry red wine
1/4 cup finely chopped onions
3 cloves garlic, minced
1 tsp dried thyme leaves
1 tsp ground cumin
1/2 tsp coarse ground black pepper
1/2 tsp crushed red pepper flakes
1/2 cup extra virgin olive oil

FOR THE SAUCE:
1 tbsp all-purpose flour
1 tbsp cold water
1 tsp instant beef boullion granules, optional
Kosher salt and fresh ground pepper

Place steak in 13x9 inch baking pan. In a blender or 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. Season steak with salt and pepper to taste. Grill steak over medium coals 5-8 minute each side or until desired doneness.

Meanwhile, measure 1 cup marinade into small saucepan, discarding remaining marinade. Bring marinade to a boil over medium heat. In a cup, whisk cold water and flour until well-mixed. Whisk flour mixture into the marinade until well-combined. Add bouillon granules if using and mix well. Cook and stir over medium heat until slightly reduced and thickened.

When steak is done, place on a platter, tent with foil and let meat rest about 10 minutes before slicing. Serves 4

To serve, carve steak in 1/2 inch slices; drizzle some sauce over steak, and serve remaining sauce separately.