Ingredients

• 2 lbs Top Sirloin Steak, cut into 1 inch cubes
• 2 tbsp Olivino Ultra-Premium Olive Oil for frying
• 1/4 cup Olivino Traditional Balsamic
• 1/3 cup honey (we use Cloister Salted Honey)
• 3 tbsp Soy Sauce or Olivino Neapolitan Herb Balsamic (less sodium!)
• 2 tbsp Olivino Garlic Olive Oil
• 2 tsp crushed garlic
• 2 tsp fresh rosemary
• 1/2 tsp salt
• 1/2 tsp fresh ground pepper
• red pepper flakes, to taste

  Directions

1. Cut steak into 1 inch cubes and set aside
2. In a bowl combine Traditional balsamic vinegar, honey, soy sauce/Neapolitan Herb balsamic vinegar, Garlic Infused Olive Oil, garlic, rosemary, salt, pepper and red pepper flakes and whisk to combine
3. Add cubed steak to marinade and place in the refrigerator for 1-2 hours
4. Remove steak from marinade
5. Over medium to high heat allow a frying pan or cast iron pan to beat up with 2 tbsp olive oil. You want the pan hot before you add the steak
6. Add steak cubes to hot pan and allow to cook for 1 - 1.5 minutes per side and then flip with tongs or fork. Cook on other side for additional 1 - 1.5 minutes for a medium/well steak cube. If you prefer your steak more rare cook for less time.

*The sugar in the honey will cause the steak to brown quickly, so keep an eye on them. Keep heat to a medium/high temperature for best results. Or put in the oven at 350 degrees for a couple minutes to finish cooking to desired temperature