Lucero’s Traditional Sirloin Steak

October 5, 2011


  • ¼ Cup Lucero Traditional Balsamic Vinegar
  • ½ Cup Lucero Anthony’s Blend Extra Virgin Olive Oil
  • 1 Garlic clove-mashed
  • Freshly Ground Pepper
  • Coarse Sea Salt
  • 4 Sirloin Steaks



Rinse steaks under cold water and pat dry with a paper towel. Trim excess fat away from edges of meat. Pierce Steak with fork to enable marinated to penetrate meat during marinating. In resealable plastic bag pour in Lucero’s Traditional Balsamic Vinegar and Lucero’s Anthony’s Blend Extra Virgin Olive Oil, set aside. Remove one garlic clove from bulb and peel, removing all outer skin from clove. Mince clove with knife or garlic press, add to balsamic vinegar and olive oil mixture. Add freshly ground black pepper and coarse sea salt to marinade mixture. Seal bag and mix all ingredients together by moving liquid around bag. Submerge sirloin steaks to completely coat in marinade mixture, place in refrigerator for 4-6 hours. Turn bag every two hours to evenly flavor meat.

From the Lucero Kitchen

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