Sirloin Steak with Cabernet Mushroom Sauce

Grandma didn't have a gas grill.  She did all of her grilling on a charcoal grill or with the broiler in the oven.

Select about a 7 oz sirloin steak for each person
Season them with salt and pepper and allow to sit at room temperature for about 1/2 hour
Place steaks on a hot grill or in the broiler and cook for about 6 minutes on each side
Remove from grill and allow to rest for about 20 minutes

Cabernet Mushroom Sauce
3 Tbsp butter
2 oz dried porcini mushrooms (snipped into small pieces)
4 oz sliced button (white) mushrooms
1 white onion, sliced
1/2 tsp dried thyme
1/2 tsp freshly ground black pepper
1/3 cup Cabernet Sauvignon (or you may substitute a good Burgundy)
2 cups beef stock
1 Tbsp cornstarch, stirred into 2 Tbsp cold  water
Salt to taste

Melt the butter in a heavy 10" skillet over medium heat.  Add the mushrooms, onion, thyme, black pepper and 1 oz of the beef broth.  Saute, stirring often, until mushrooms are soft, about 5 minutes.  Add the red wine and stir well, scraping up any browned bits from the bottom of the skillet.  Cook until the win has been reduced almost to a glaze.  Stir in the remaining beef stock and bring to a full boil.  Stir in the cornstarch slurry and continue to boil just until sauce has thickened, stirring constantly.  Remove from heat and add salt, if desired.

Serve the sauce over the steak.

Steamed broccoli and roasted potatoes are a perfect way to complete this meal.