Ingredients
- 1/3 c Pomegranate Balsamic Vinegar
- 1/4 c Garlic Olive Oil
- 1 Tbsp Seed Mustard
- 2 tsp Himalayan Salt
- 4 6 oz Ribeye
Servings:
Units:
Instructions
- Prepare grill or broiler. In a medium bowl, whisk the mustard with the salt and balsamic until blended thoroughly. Slowly drizzle the olive oil, whisking quickly and continuously. The marinade should become thick and emulsified. In a container or large bag, place ribeye steaks and thoroughly coat with 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 to desired doneness, allow the steaks to rest, loosely covered at room temperature for 10 minutes before serving.
Recipe Notes
Twist: Traditional, Espresso, Blackberry Ginger Balsamic vinegar
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