Fresh Herb Steak Marinade

Serves: 2-4


1-1 ½ pounds beef sirloin steak, Angus preferred

1 /4 cup Flying Olive Garlic, or Basil, or Rosemary,or Tuscan Herb, or a Single Varietal Flying Olive Extra Virgin Olive Oil of Choice

1 ½ Tbsp Flying Olive 18 Yr Balsamic Vinegar

1-2 garlic cloves, minced

1 shallot, minced

1 ½ Tbsp. fresh basil, minced

1 Tbsp. fresh parsley, minced

1 Tbsp. fresh rosemary, roughly chopped

1 Tbsp. fresh thyme, roughly chopped

1 Tbsp fresh oregano, chopped

Sea salt and freshly ground black pepper


Rinse and pat dry the steak. Place it in a zip lock bag or a shallow glass dish. Set aside.

In a bowl, combine the remaining ingredients for the marinade and season to taste with salt and pepper.

Spoon half of the marinade into another container. Set aside. Spoon the remaining marinade over the steak and flip it to be sure it is well covered. (This next part is easier if you have the steak in a bag...) Massage the marinade into the steak. Flip and massage the other side. Let the steak marinate for 20-30 minutes at room temperature. If desired, massage a few more times.

Preheat the grill on high.

Remove the steak from the bag and let any extra marinade drip off the steak. Discard the marinade. Sear each side of the steak for two minutes. Turn the heat off the side with the steak and continue with the heat on medium on the other side. Cook for 3-7 minutes more per side for a medium-rare (or cook to your preferred doneness level). Take the steak off the heat and tent with foil for 5-10 minutes.

When the steak is done resting, spread the remaining marinade (the half that you didn't use on the steak) over the steak. Slice the steak on the diagonal andserve well coated with the marinade.

Submitted by Barb L.