Sirloin with a Tangy Chocolate Sauce

2-3 sirloin steaks

2 Tbsp olive oil, divided

Coarse sea salt to taste

1 Tbsp cracked pepper

1 Tbsp minced green onions

1/4 cup cranberry juice with a dash of lemon juice (grape juice w/dash of lime zest works too)

1 Tbsp balsamic vinegar

1/4 cup beef stock (I used beef gravy, and it worked well)

1 tsp minced fresh rosemary

1/2 (1 oz) square bittersweet chocolate, chopped (I used a special dark chocolate bar)

Brush the steaks on all sides with 1 Tbsp olive oil, then sprinkle with sea salt and cracked pepper.  Heat another Tbsp olive oil in a skillet over medium-high heat until it begins to smoke.  Add the steaks, and cook to your desired degree of doneness.  Once done, remove the steaks from the skillet and keep warm.

Stir in the minced onion, and cook or 1 minute.  Pour int he juice(s) and balsamic vinegar.  Simmer until the mixture reduces to the consistency of chocolate syrup, 2-3 minutes.  Add the beef stock and rosemary, and return to a simmer.  Once the sauce has begun to simmer, whisk in the chocolate until it melts and slightly thickens the sauce.  Pour sauce over steaks to serve.