1/2 cup pitted black olives, plus a few for garnish
2/3 cup flat leaf parsley leaves
2 tablespoons cacao nibs
3 tablespoons extra virgin olive oil
Pat sirloin dry and place in 8-inch square baking dish. Coarsely chop zest of one lemon and place in food processor or blender. Add juice of both lemons and remaining ingredients. Roughly puree by pulsing food processor or blender several times, until mixture is smooth with some small chunks.
Rub puree over meat. Loosely cover pan with plastic wrap and marinate at least 2 hours in refrigerator, preferably overnight.
Remove sirloin from refrigerator one hour prior to cooking to bring meat to room temperature. Heat gas or charcoal grill so one section is approximately 450°F degrees, and a second section is about 350°F.
When grill is hot, scrape excess rub off sirloin and place it on hot side of grill, flat side down. Sear 3 to 4 minutes per side, or until nicely charred. Move sirloin to cooler side of grill and continue to cook, covered, until it reaches 135°F, approximately 25 minutes or 15 to 20 minutes per pound. (For individual chops, use medium hot grill, 4 to 6 minutes per side.)
Before slicing, allow meat to rest, loosely covered with foil, for 15 minutes to bring the internal temperature to 145°F (medium rare).
Serving tip: Serve on a bed of Carrot & Coriander Mash, topped with Puree of Grilled Ramps.