Ingredients:

1/2 cup Olive Lucy Serrano Honey Vinegar

1/2 cup Olive Lucy Chipotle Olive Oil

1 tablespoon sea salt 2 cloves Garlic, Minced

Fresh ground pepper to taste

4 – 8 to 10 oz. rib-eye steaks

 

Directions:

Combine the salt, vinegar, garlic, and pepper. Slowly whisk in the the Chipotle olive oil. Place the steaks in a Zip-lock bag or in a single layer in a non-reactive pan or container. Pour the marinade over and massage it in to the steaks. Cover and allow to marinate refrigerated, for a minimum of 2 hours, or up to 6 hours. Prepare a medium charcoal or gas grill, and cook to desired doneness. Allow to rest for 10 minutes before serving. Serves 4

 

Buy Products