Arizona Desert Grilled Steak

Keep in mind that you don't have to keep this steak small---satisfy the "macho" that's in all of us.

              Serves 4

1 large top sirloin steak, 1-1/2" to 2" thick
1 cup dry red wine
1/4 cup finely chopped onions
3 cloves garlic -- minced
1 teaspoon dried thyme leaves
1 teaspoon ground cumin
1/2 teaspoon coarse ground black pepper
1/2 teaspoon crushed red pepper flakes
1/2 cup extra virgin olive oil
FOR THE SAUCE:
1 tablespoon all-purpose flour
1 tablespoon cold water
1 teaspoon instant beef bullion granules -- optional
Kosher salt and fresh ground pepper

Place steak in 13x9x2 glass or other non-reactive 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 bullion 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.

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

Copyright © 2006 Carol Stevens, Shaboom's Kitchen, All Rights Reserved

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