Rosemary Fused Olive Oil and Garlic Chive White Balsamic make a savory, tangy marinade for flank or sirloin steak. The rosemary holds up to the grill, and the garlic and chive flavor goes well with the char. Slice the cooked steak across the grain and tuck any leftovers into a sandwich.

I N G R E D I E N T S :

• 2 lbs flank or sirloin steak
• ¼ cup Rocky Mountain Olive Oil Rosemary Fused Olive Oil
• 3 Tbsp Rocky Mountain Olive Oil Garlic Chive White Balsamic Vinegar
• 1 tsp Dijon mustard
• ½ tsp cracked black pepper
• ½ tsp kosher salt

I N S T R U C T I O N S :

1. Whisk all ingredients together.
2. Marinate steak 2–8 hours in refrigerator.
3. Grill or sear to preferred doneness.
4. Rest 10 minutes before slicing.

N U T R I T I O N A L  I N F O :

Estimated per serving: 360 calories • 32g protein • 4g carbs • 24g fat • 540mg sodium

Estimated values may vary based on steak cut, marinade absorption, and ingredient brands.