Ingredient Spotlight. Our Espresso Dark Balsamic Vinegar is dark, syrupy, and unmistakably coffee-and-molasses — it caramelizes on the grill and reduces into a glossy pan sauce. We whisk in a little Chipotle Infused Olive Oil for a low, smoky warmth that flatters the beef without shouting.
Ingredients
1½–2 lbs sirloin steak tips
½ cup Espresso Dark Balsamic Vinegar
1½ Tbsp Dijon mustard
1 Tbsp Chipotle Infused Olive Oil
1 shallot, minced · 2 cloves garlic, minced
½ tsp sea salt · ½ tsp fresh ground pepper
1 Tbsp cold butter, for finishing · flaky salt
Instructions
Whisk the balsamic, Dijon, Chipotle oil, shallot, garlic, salt, and pepper into a marinade. Set aside ½ cup, then turn the tips in the rest and chill at least 2 hours.
Heat the grill to medium-high. Pat the steak dry and grill 4–6 minutes per side, basting with the used marinade as it cooks. Rest 5 minutes.
Bring the reserved ½ cup to a boil in a small saucepan, then simmer 2 minutes until it thickens. Off the heat, swirl in the cold butter until the sauce turns glossy and clings to the spoon.
Slice the tips thin against the grain, spoon the espresso pan sauce over, and finish with a pinch of flaky salt.
Chef's Notes
Don't marinate past 8 hours — the balsamic's acidity will start to soften the texture.
Mounting the sauce with cold butter off the heat is the trick to that restaurant shine.
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