Bema and Pa ’s Saba Sirloin Steak

Chef hat man

 

Ingredients:

1/3 Cup

Bema and Pa’s Saba Balsamic

1/2 Cup

Bema and Pa’s Mission Extra Virgin Olive Oil (or sub veg or

beef stock)

1 clove

Garlic, minced

 

Fresh ground pepper

 

Course sea salt

4

6-8 oz. Sirloin Steaks

Directions:

    • 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!