Grilled Sirloin Steak Tips with Espresso Balsamic


  • 1 Sirloin Steak Tip, 1 1/2 – 2 lbs
  • 1 ½ tbsp Dijon Mustard
  • 1 tbsp black pepper, coarsely ground
  • 1 medium shallot, minced
  • 2 garlic cloves, minced
  • ½ tsp Kosher Salt
  • 1 ½ cup Bella Oliva Espresso Balsamic Vinegar
  • 1 tbsp Bella Oliva Single Varietal EVOO (Medium)

Whisk together all the marinade ingredients (i.e. everything but the steak) and place in a sealable plastic bag or flat, shallow container large enough to hold the meat. Rinse the meat, pat dry, and place in the marinade, covered, for 2 hours minimum (up to 24 hours). Turn occasionally. Heat the grill of your choice to medium-high heat. Remove the steak from the marinade, scraping any clinging sauce and shallots back into the dish with a spatula. Pat the steak dry, and oil and salt the surface lightly. Grill 3-6 minutes per side. Baste with the marinade while cooking, reserving at least 1/2 cup. When done, set on a platter to rest, tented with foil, while you finish the sauce (let rest at least 5 minutes before slicing). Put the remaining marinade in a small saucepan and bring to the boil along with any juices that collect on the platter. Reduce to a simmer and cook for a minute or two; the sauce should thicken slightly. Slice the steak thinly against the grain and spoon the sauce over to serve.

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