Sirloin steak with paprika sauce

In a bowl, mix the red wine with half of the garlic and the thyme. Let the meat covered in the fridge marinate for at least 1 hour, turn it over once. Let the meat reach room temperature in time. Puree in a food processor or with a hand blender the peppers with the olive oil and the rest of the garlic and thyme. Add salt and pepper to taste.

Take the sirloin steak out of the marinade and pat the meat dry. Spread the entrecotes thinly with oil. Grill the meat on a greased griddle over hot heat in 2-3 minutes per side brown and rosé inside. Sprinkle with salt and pepper and serve with the pepper sauce.