Bema and Pa ’s Saba Sirloin Steak
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Ingredients:
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1/3 Cup |
Bema and Pa’s Saba Balsamic |
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1/2 Cup |
Bema and Pa’s Mission Extra Virgin Olive Oil (or sub beef stock) |
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1 clove |
Garlic, minced |
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Fresh ground pepper |
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Course sea salt |
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4 |
6-8 oz. Sirloin Steaks |
Directions:
1. 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.
2. 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.
3. 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.
4. When ready, remove steaks, discard marinade and grill or broil to desired doneness. Enjoy!