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Grilled Sirloin Steak with Olive Sauce
Source: Lindsay®

Herbs and olives make a great sauce for a marinated and grilled top sirloin.

Prep Time: 5 hours
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 124.9
Total Carbs 15.8 g
Dietary Fiber 0.5 g
Sugars 0.7 g
Total Fat 5.6 g
Saturated Fat 0.6 g
Unsaturated Fat 0.5 g
Potassium 55.6 mg
Protein 2.5 g
Sodium 391.1 mg
Dietary Exchanges
1 Fat , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 1/2 lb  top sirloin steak
0 1/4 cup  red wine
2 tbsp  olive oil
2 each  medium garlic cloves
1 tsp  ground thyme
0 3/4 tsp  salt
0 1/2 tsp  black pepper
1 tbsp  Flour, all purpose, unbleached, enriched
0.6667 cup  low sodium chicken broth
12 each  Lindsay┬« Pitted California Ripe Olives
3 tbsp  fresh thyme
  1. Place steak in a zip top plastic bag or in a shallow casserole dish.
  2. In a small bowl, combine wine, 1 tablespoon of the olive oil and garlic; spoon over steak. Close bag, turning to coat steak or turn steak over in dish.
  3. Cover and refrigerate at least 2 hours or up to 24 hours.
  4. Heat grill to medium-high heat.
  5. Drain steak, reserving marinade.
  6. Sprinkle thyme, salt and pepper over steak. Grill on a covered grill 6 minutes.
  7. Grill on a covered grill 6 minutes. Turn; continue grilling 5 minutes for medium-rare doneness. Transfer steak to carving board; tent with foil and let stand 5 minutes.
  8. Meanwhile, heat remaining 1 tablespoon oil in a small saucepan over medium heat.
  9. Add flour; cook 1 minute or until bubbly, stirring frequently.
  10. Add broth; simmer until sauce thickens, stirring occasionally.
  11. Add reserved marinade and olives; simmer 2 minutes.
  12. Season to taste with salt and pepper if desired. Carve steak into thin slices; arrange on serving plates.
  13. Spoon olive sauce over steak and top with thyme or parsley.

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