- 1/4 cup Chipotle Infused Olive Oil
- 1/4 cup Espresso Aged Balsamic Vinegar
- 2 Tbsp lime juice
- 2 Tbsp minced red onion
- 1 Tbsp minced garlic
- 1 Tbsp Dutch-process cocoa powder
- 2 tsp sea salt
- 1 tsp ground black pepper
- 2 lbs.Strip Steak
Mix all the ingredients well and place in a resealable plastic bag or glass container. Add steak and toss to coat. Marinate in the refrigerator for at least 1 hour, up to overnight.
Remove steaks and discard remaining marinade. Grill steaks to preferred doneness.
Other ideas: This marinade works for poultry or vegetables, or try mixing in with ground beef for burgers.
Adapted from "The Olive Oil & Vinegar Lover's Cookbook" by Emily Lycopolus