Make Ahead. Steak marinated in port, a sweet red wine with a bit of brandy added to it, takes on a unique flavor. The steak will taste fine if you substitute another sweet red wine, but use port for special occasions.
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
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.