2 Petite Sirloin steaks (about 5 ounces each)
2 tablespoons good quality balsamic vinegar
1 tablespoon vegetable oil
2 tablespoons fresh;y squeezed orange or tangerine juice
2 tablespoons coriander seeds, coarsely ground
1 teaspoon coarse sea salt
Freshly ground black pepper, to taste
Crumbled Gorgonzola cheese for topping
Place steaks in a large plastic storage bag with a zip seal. Mix together balsamic vinegar and olive oil. Pour mixture into bag and seal it. Work the mixture into the meat by turning bag several times. Refrigerate for at least four hours.
Remove steaks from refrigerator about 20 minutes before you plan to grill to take the chill off. During this time, add in the orange or tangerine juice to the bag and work into meat with marinade.
Preheat grill to 400 degrees.
Using a coffee grinder, grind the coriander to a course consistency (about the consistency of cracked pepper). Adjust to your liking.
After about 15 minutes, remove meat from bag and discard excess marinade. Pat extra moisture from steaks. Rub both sides of each steak with the coriander, salt and pepper.
Grill over medium heat for approximately four minutes each side for medium rare.
Let steaks rest a few if serving whole. If you are serving on a salad, slice steak and top with crumbled Gorgonzola while you are preparing your salad. This will stop the cooking process. This steak is great hot or cold.