For Sauce: Combine vinegar, juice and 1 Tbsp oil until well blended. Slice pork lengthwise; cut each half crosswise into 1/4 inch pieces. Sprinkle pork with salt and pepper. Heat remaining oil over medium high heat. Add pork and cook 2-3 minutes per side. Stir in 1/2 c sauce and cook 1-2 minutes stirring constantly.
For Salad: slice strawberries, cucumber and onion. Cut carrots into julienne slices. Combine with spinach. Plate and top with pork and sauce.
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.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores
Mix all ingredients well and place in a zipper bag or container with up to three pounds of your favorite type of meat, poultry or vegetables. Refrigerate and marinate for 1-2 hours.
Twist: Change up the traditional balsamic vinegar to honey ginger or blackberry ginger. Add a little kick with a bit of cayenne or harissa olive oil. For another twist, try Toasted Sesame Oil
