1 Mix 1/4 cup each of the wine and oil, 2 teaspoons of the thyme, Worcestershire sauce, 1 teaspoon of the sea salt and garlic powder in small bowl. Place steak in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
2 Meanwhile, heat remaining 1 tablespoon oil in large skillet on medium heat. Add shallots; cook and stir 3 minutes. Add mushrooms; cook and stir 3 minutes. Add remaining 1/4 cup wine, vinegar, remaining 1 teaspoon thyme, pepper and remaining 1/4 teaspoon sea salt. Simmer 10 minutes or until sauce is slightly thickened and mushrooms are tender. Set aside to keep warm.
3 Remove steak from marinade. Discard any remaining marinade. Grill over medium heat 6 to 8 minutes per side or until steak is desired doneness. Serve each portion of steak with about 1/3 cup mushrooms in red wine sauce.