CHIPOTLE & CHOCOLATE GRILLED STEAK Recipe at The Little Shop of Olive Oils



  • 3 Tbsp Chipotle Olive Oil
  • 2 Tbsp Dark Chocolate Aged Balsamic Vinegar
  • 2 Well-Marbled Sirloin Strip Steaks
  • 2 tsp Brown Sugar
  • 2 tsp Worcestershire Sauce
  • 1 Clove Garlic, Minced
  • 1 tsp Oregano
  • 1 tsp Cumin
  • 1 tsp Orange Zest
  • Squeeze of Lime Juice 
  • ½ tsp Fresh Cracked Pepper
  • *Diamond Crystal Kosher Salt for Prep


 24 Hours ahead of time:

  • Salt sirloins on both sides with *Diamond Kosher Salt and plate, uncovered, in the refrigerator overnight. This allows the beef to “air-dry” and absorb the salt, flavoring the beef from within and allowing it to retain more juices while grilling. (8-10 hours) 
  • Whisk all the ingredients together until emulsified and let meld in a glass jar in fridge overnight

Morning Of

  • In a plastic gallon bag or bowl, combine sirloins and marinade. 
  • Let sit (6-8 hours)

Ready to Cook

  • Set the grill to high and let heat until it's very hot. 
  • Lay sirloins on the grill on the diagonal. Let sear on high for about 2 minutes until a good line of char forms. Don’t move them.
  • Now turn steaks 45° and sear again on the same side for another 2 minutes to create the perfect grill marks. 
  • Turn steaks over and let sear on high for 2 minutes, turn 45° again and turn the grill down to medium low. Let steaks cook low and slow until finished to your desired doneness. (Medium rare is recommended)
  • Remove from the grill, tent with tin foil to rest for ten minutes. 
  • Slice against the grain for tender, juicy beef, perfect for tacos or beef and rice dishes. 

We recommend serving with fresh pico de gallo

*Diamond is a lighter flake and the grain, while still coarse, is more fine than other kosher salt brands. Its salt levels are also true to proportions. The amount you think you’re shaking is accurate, whereas some other kosher salt brands can grow in salinity as they unfold, creating a much saltier dish than you intended.  

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