
In a bowl, whisk together the Garlic Olive Oil, Dark Chocolate Balsamic, brown sugar, cocoa powder, instant espresso, paprika, ancho chili powder, salt & pepper.
Add the meat into the bowl, cover and refrigerate for 4 hours, up to 24 hours.
Preheat your grill or indoor grilling plate to medium high heat. Grill the steak for 3-5 minutes per side depending on thickness. Allow to rest for 5-10 minutes. Slice against the grain and serve alone, in tacos, over peppers and onions, on a sandwich.
Ingredients
Directions
In a bowl, whisk together the Garlic Olive Oil, Dark Chocolate Balsamic, brown sugar, cocoa powder, instant espresso, paprika, ancho chili powder, salt & pepper.
Add the meat into the bowl, cover and refrigerate for 4 hours, up to 24 hours.
Preheat your grill or indoor grilling plate to medium high heat. Grill the steak for 3-5 minutes per side depending on thickness. Allow to rest for 5-10 minutes. Slice against the grain and serve alone, in tacos, over peppers and onions, on a sandwich.