Ingredients

  • 4 8-10 oz ribeye steaks
  • 1/2 cup J. Olive Co. Serrano Honey Vinegar
  • 1/2 cup J. Olive Co. Chipotle olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon sea salt
  • freshly ground pepper, to taste

Directions

  1. Combine vinegar, garlic, salt and pepper.
  2. Slowly drizzle in the Chipotle oil, whisking to incorporate.
  3. Place the steaks in a zippered plastic bag.
  4. Pour the marinade into the bag and massage it into the steaks.
  5. Refrigerate and allow to marinate for 2-6 hours.
  6. Prepare a charcoal or gas grill.
  7. Grill steaks over medium heat until they reach desired level of doneness.
  8. Allow steaks to rest for 10 minutes before serving.

Recipe courtesy of Veronica Foods

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