1 T ginger, minced
1 T shallot, minced
6 T of The Olive Bin's Espresso Dark Balsamic Vinegar
6 T of The Olive Bin's Chipotle Olive Oil
16 oz flat iron/flank/skirt steak
2 T brown sugar
2 T sea salt
1 T ground pepper
Espresso Balsamic Steak
Ingredients
Directions
- Rub steak with dry ingredients, rubbing with the grain, being sure to scar the meat by utilizing the coarse salt and pepper. Let stand 30 min, room temperature to allow flavors to sink in
- Place steak into a large zip lock freezer bag, whisk together oil-balsamic mix to create a marinade, and pour into bag. Marinate 4-6 hours or longer if desired.
- Remove from freezer bag and place on grill! Always place steak PRESENTATION SIDE DOWN FIRST, creating cross-hatching grill marks by changing position between the “10” and “2” positions, 3 minutes each position on a seasoned (wiped with oil) grill, which will create rich marks upon your meat.
- ALWAYS allow your meat to stand at least 20 minutes before slicing. This is called “resting” the meat, and allows for moist cuts.
- Shave, with a slicer, on a bias, curl onto the plate and serve with our beautiful savory chocolate gravy.
