- 1 1/2 pounds lean boneless top sirloin steak
- 1/2 cup port or sweet red wine
- 2 tablespoons Worcestershire sauce
- 2 tablespoons balsamic vinegar
- 2 garlic cloves, crushed
- 3 tablespoons minced fresh thyme
- Cooking spray
- calories 191
- caloriesfromfat 32 %
- fat 6.7 g
- satfat 2.6 g
- monofat 0.0 g
- polyfat 0.0 g
- protein 27.9 g
- carbohydrate 3.6 g
- fiber 1.2 g
- cholesterol 80 mg
- iron 0.0 mg
- sodium 111 mg
- calcium 0.0 mg
How to Make It
Trim fat from steak. Combine wine and next 4 ingredients in a heavy-duty zip-top plastic bag. Add steak; seal bag, and turn bag to coat steak. Marinate steak in refrigerator 8 hours, turning bag occasionally.
Remove steak from marinade; pour marinade into a small saucepan. Bring marinade to a boil; cook until reduced to 1/4 cup. Set aside.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place steak on rack; grill, covered, 5 minutes on each side or to desired degree of doneness. Let steak stand 5 minutes. Cut diagonally across grain into thin slices; drizzle with hot marinade.