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.
2 - 4 Servings
1 to 2 hours
Grilled Ribeye and Salad
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
- 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.
- Season with salt and pepper, then grill on medium heat, about 375°F.
- 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.
- Preheat your oven to 375 degrees F and line two baking sheets with parchment paper or silicone baking mats.
- Remove from the grill and let rest for at least 10 minutes.
- Mix the remaining 1 tbsp of oil and vinegar together seasoned with salt and pepper. Drizzle over the arugula and tomatoes.
- Finally, slice the steak and serve. Enjoy!
