1 tablespoon Dijon Mustard
2 teaspoons Fine Sea Salt
1⁄3 cup VSOP Pomegranate Aged Dark Balsamic Vinegar*
1⁄4 cup VSOP Organic Garlic Extra Virgin Olive Oil*
4 Rib Eye Steaks
Prepare the grill or broiler. In a medium bowl, whisk the mustard with the sea salt and balsamic vinegar until thoroughly blended. Slowly drizzle in the olive oil to the mustard mixture, whisking quickly and continuously. The marinade should become thick and emulsified. Place up to four rib-eye steaks in a large zip lock bag and thoroughly coat with the marinade. Refrigerate and marinate for 4-6 hours, turning the steaks at least once during the process (or just squish the zip lock bag to move the marinade evenly around the steaks). Proceed with grilling or broiling the steaks. After cooking to preferred doneness, allow the steaks to rest for about 10 minutes loosely covered with some aluminum foil. Serve and enjoy!
*Available from Olive Oil & Vinegar Taproom, www.vsi.