1/3 C of The Olive Bin's Pomegranate Balsamic Vinegar
1 T Dijon mustard
2 tsp kosher or sea salt
1/4 C of The Olive Bin's Garlic Olive Oil
4 medium rib-eye steaks
Rib-Eyes in Pomegranate Grill Sauce
Ingredients
Number Of Servings: 4
Directions
- In a medium bowl, whisk the balsamic, mustard, and salt together until blended thoroughly. Slowly drizzle in the olive oil, whisking quickly and continuously. The marinade should become thick and emulsified.
- Place rib-eye steaks in a sealable container or large Ziploc bag, and thoroughly coat with the marinade.
- Refrigerate and marinate for 4 to 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.
