Day 2: Espresso Marinated Steak
Creating the perfect steak marinade can enhance any cut of steak. For this recipe, the marinade was created using Saratoga Olive Oil Co. Espresso Balsamic Vinegar, Saratoga Olive OIl Co. Varietal Extra Virgin Olive Oil (Portuguese Cobrancosa in this case), Dijon mustard, onions, and a pinch of salt and pepper. The steak sat in the refrigerator in a ziplock bag for approximately three hours, but feel free to adjust the marinating time as you prefer. Anywhere from 2-24 hours will guarantee nice flavor. The acidity of vinegar makes the steak tender, while the espresso flavor of the balsamic adds a complex flavor profile. In this recipe, the remaining marinde was placed in a small sauce pan to thicken and be used as a sauce to top the steak. This step really locks in the flavor.
1 Sirloin Steak Tip, 1 1/2 - 2 lbs
1.5 Tbsp Dijon Mustard
1 Tbsp Black Pepper, coarsely ground
1 Medium Onion, minced
1/2 tsp Kosher Salt
1/2 cup Saratoga Olive Oil Co. Espresso Balsamic Vinegar
1 Tbsp Saratoga Olive OIl Co. Varietal Extra Virgin Olive Oil
1. Whisk together marinade ingredients (Dijon mustard, onion, salt, pepper, balsamic vinegar, and olive oil). Pour marinade in a sealable bag or flat container.
2. Rinse it with water, pat dry, and then add to marinade for 2-24 hours.
3. Add steak to grill. Remove leftover marinade from steak and place in a small sauce pan along remaining marinade from container. Bring marinade to a boil, reduce to a simmer, and cook for 1-2 minutes to thicken sauce.
4. Grill steak for 3-6 minutes per side. Top with sauce.