Pomegranate Balsamic Glazed & Grilled Rib-Eye Steak
This recipe couldn't be more simple or flavourful. It also doesn't hurt that rib-eye steak is an amazing cut of beef. Due to its intrinsic marbling it's also a forgiving cut even when slightly over cooked.
Pomegranate Balsamic Grill Sauce:
1/3 cup Di Oliva Pomegranate Balsamic Vinegar
1/4 cup Di Oliva Garlic Olive Oil
1 Tbs. good quality Dijon style mustard
2 teaspoons kosher or sea salt
Instructions:
Prepare the grill or broiler. In a medium bowl, whisk the mustard with the salt, and balsamic until blended thoroughly. Slowly drizzle in the olive oil whisking quickly and continuously. The marinade should become thick and emulsified. In a seal-able container or large zip lock bag, place up to four rib-eye steaks and thoroughly coat with the marinade. Refrigerate and marinate for 4-6 hours, turning the steaks at least once during the process.
Proceed with grilling or broiling the steaks. After cooking, allow the steaks to rest, loosely covered at room temperature for 10 minutes before serving.
Enjoy!!!
Pomegranate Balsamic Grill Sauce:
1/3 cup Di Oliva Pomegranate Balsamic Vinegar
1/4 cup Di Oliva Garlic Olive Oil
1 Tbs. good quality Dijon style mustard
2 teaspoons kosher or sea salt
Instructions:
Prepare the grill or broiler. In a medium bowl, whisk the mustard with the salt, and balsamic until blended thoroughly. Slowly drizzle in the olive oil whisking quickly and continuously. The marinade should become thick and emulsified. In a seal-able container or large zip lock bag, place up to four rib-eye steaks and thoroughly coat with the marinade. Refrigerate and marinate for 4-6 hours, turning the steaks at least once during the process.
Proceed with grilling or broiling the steaks. After cooking, allow the steaks to rest, loosely covered at room temperature for 10 minutes before serving.
Enjoy!!!
