Balsamic Glazed Rib-Eye
2-4 rib-eye steaks
1/3 cup OLIVE & VINE Red Pomegranate or Fresh Fig balsamic vinegar
1 tablespoon Dijon style mustard
2 teaspoons sea salt
1/4 cup OLIVE & VINE Rich Roasted Garlic infused olive oil
Prepare the grill or broiler.
In a medium bowl, whisk the balsamic vinegar, mustard and salt until blended thoroughly. Slowly drizzle in the olive oil, whisking continuously until thick and emulsified. In a 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.
Grilled to desired doneness. Allow steaks to rest, loosely covered at room temperature for 10 minutes before serving.