January Recipe of the Month

Meet your new favorite steak marinade!

Sirloin Steak Tips with Espresso BBQ sauce

4 cloves minced garlic
4 Tbsp. THE OLIVE MILL CHIPOTLE OLIVE OIL
1/2 c. THE OLIVE MILL ESPRESSO BALSAMIC
1/4 c. soy sauce
1 c. ketchup
1 c. brown sugar
¼ cup Dijon mustard
1 ½ to 2 lb. Sirloin Steak Tip

To make the marinade, heat Chipotle Olive Oil in sauce pan. Add garlic and sauté until it just starts to turn brown. Add remaining ingredients and simmer on low for 10 minutes. Place the sauce in a Ziploc bag with steak and refrigerate 2-24 hours.  Heat grill and remove from marinade, grill 3-6 minutes per side.  When done, set on platter to rest and serve.

                                    Bonus Recipe:          Espresso Brownies

½ cup THE OLIVE MILL CHIPOTLE OLIVE OIL
1 c. white sugar
2 large eggs
2 tsp. THE OLIVE MILL ESPRESSO BALSAMIC
¾ c. Dutch process cocoa powder
½ c. all-purpose flour
½ tsp. baking powder
½ tsp. salt

Preheat the oven to 350F. Line an 8×8” baking pan with parchment paper. In a large mixing bowl, use a wooden spoon to combine olive oil with the sugar. Add the eggs and balsamic and stir until just blended. Sift the cocoa, flour, baking powder and salt into the mixture. Be careful not to over mix and beat in too much air. Pour the mixture into a prepared pan and bake for 20 minutes, or until the brownie just starts to pull away from the sides of the pan. Cool completely in the pan before cutting.