2 - 4 Servings

1 to 2 hours

Grilled Ribeye and Salad

Make the juiciest steak with our Roasted Garlic Grapeseed Oil and Date Bacon Balsamic Vinegar. We prefer to grill our ribeyes, but you can cook them on a cast iron skillet or even reverse sear them. Pair the steak with a simple salad that compliments the meat perfectly.

Ingredients

2 Ribeye Steak
3 tbsp Roasted Garlic Grapeseed Oil
3 tbsp Date Bacon Balsamic Vinegar
1 tbsp Whiskey Mustard
1 tsp Smoky BBQ Mix
2 cups Arugula (or mixed greens)
8 halved Cherry Tomatoes
Salt and Pepper to taste

Preparation

  1. Mix 2 tbsp of oil and 2 tbsp of vinegar with the mustard and seasoning mix. Pour over the steaks and make sure they are fully coated. Cover and let marinate in the refrigerator for 1 to 2 hours. Remove 45 minutes before cooking.
  2. Season with salt and pepper, then grill on medium heat, about 375°F.
  3. Grill for 5 to 6 minutes on each side until you reach the desired cook. Reduce the time for a more medium rare steak and increase for a medium steak.
  4. Preheat your oven to 375 degrees F and line two baking sheets with parchment paper or silicone baking mats.
  5. Remove from the grill and let rest for at least 10 minutes.
  6. Mix the remaining 1 tbsp of oil and vinegar together seasoned with salt and pepper. Drizzle over the arugula and tomatoes.
  7. Finally, slice the steak and serve. Enjoy!

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