In a small bowl, whisk together the Chocolate Balsamic Vinegar and Extra Virgin Olive Oil until well combined. Season the sirloin steak generously with salt and pepper on both sides. In a glass deep dish or plastic bag. Add the steak and set in the refrigerator to marinade for at least 2 hours and up to 24.
At least 30 minutes before you start to cook remove the steak from the fridge and let rest on the counter to come to room temperature.
Preheat your grill to medium-high heat, about 375-400°F (190-200°C).
Place the steak on the preheated grill and cook for about 4-5 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness.
Use a meat thermometer to check for doneness, aiming for an internal temperature of 130-135°F (55-57°C) for medium-rare or 140-145°F (60-63°C) for medium.
Once the steak is cooked to your liking, remove it from the grill and let it rest for 5-10 minutes before slicing.
After resting, slice the sirloin steak against the grain into thin strips.
Serve the Chocolate Balsamic Sirloin slices hot off the grill, and enjoy the rich and savory flavors!
Special Tips and Variations:
For an extra kick of flavor, you can add minced garlic or your favorite herbs to the balsamic-oil marinade.
Experiment with different cuts of steak, such as ribeye or filet mignon, to suit your preference.
If you don't have access to a grill, you can also cook the steak on a stovetop grill pan or broil it in the oven.