Pomegranate & Garlic Grilled Ribeye
1/3 cup The Shoreline Vine Pomegranate Balsamic 1/4 cup The Shoreline Vine Garlic Infused Olive Oil 1 Tbsp Dijon style mustard (available at The Shoreline Vine) 2 tsp kosher or sea salt
In a medium bowl, combine balsamic, mustard and salt. Slowly drizzle in olive oil and beat until thick and emulsified. Place up to four rib-eye steaks in a large zip lock bag or a sealed container. Thoroughly coat steaks with the marinade. Refrigerate for 4 hours turning the steaks at least once during the process. Grill or broil the steaks until your desired temperature or doneness. Let them rest for approximately 10 minutes before serving. Drizzle additional balsamic and/or olive oil on top if desired. You can use other dark balsamic such as The Shoreline Vine Traditional or The Shoreline Vine Black Cherry Dark Balsamic.