Bema and Pa ’s Saba Sirloin Steak
- Pat steaks dry with a paper towel. Trim excess fat from edges and of meat. Pierce steaks with a fork to help the marinated penetrate meat. Set aside.
- In a large resealable plastic bag, add Bema and Pa’s Saba Balsamic Vinegar and Bema and Pa’s Mission Extra Virgin Olive Oil, garlic, pepper and salt. Seal bag and mix well.
- Add steaks to zipper bag and seal well. Place in a large bowl (just in case) and refrigerate for 4-6 hours. Turn bag every two hours to evenly flavor meat.
- When ready, remove steaks, discard marinade and grill or broil to desired doneness. Enjoy!