Ingredients:
4 striploin or tbone steaks (or try chicken thighs with the skin on and bone in)
2 Tbsp. Black Garlic Balsamic
2 tsp. Chipotle Olive Oil
2 tsp. tomato paste
1 tsp. brown sugar
1 Tbsp. roughly chopped peppercorn
sesame seeds and lemon to garnish
Optional: Score the meat by making 4 diagonal cut through the top 1/8" of the meat, then turn the meat and repeat with an additional 4 cuts.
Add Balsamic Vinegar, olive oil, brown sugar, tomato paste and peppercorns into zip loc bag. Add meat and massage thoroughly. Allow to marinate 30 minutes or overnight in the refrigerator. If using steak, allow meat to come to room temperature while resting in marinade (if using chicken, skip this step).
Prepare grill. Add meat to grill and pour over with any residual marinade. Grill chicken to 165 °F and steak to desire doneness. Serve with a squeeze of lemon and sprinkle with sesame seeds.
