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Pomegranate Balsamic Grilled Rib-Eye

July 03, 2021

INGREDIENTS

⅓ cup Pomegranate Dark Balsamic
¼ cup Garlic Infused Olive Oil
1 Tbs. good quality Dijon mustard
2 teaspoons kosher or sea salt
up to 4 Rib-Eye steaks

DIRECTIONS
In a medium bowl, whisk together mustard with salt and balsamic until blended thoroughly. Slowly drizzle in the olive oil, whisking quickly and continuously. The marinade should become thick and emulsified. Place steaks into a sealable container or large zip-top plastic bag and coat thoroughly 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.

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