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Helena Gómez

Rib eye with Balsamic Glaze from Granada

Name: Rib eye with Balsamic Glaze from Granada
Prep time: 30 min
Cook time: 30 min
Yield: 2
Cuisine: Internacional
Ingredients: 2 rib eye; 1/3 teaspoons balsamic vinegar, Dark Aged from Granada by Olio Fino®; 1/4 cups olive oil, with Olio Fino® garlic; 1 tablespoon Dijon mustard; 2 teaspoons garlic salt, or kosher

30 mins

Low

4.5

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Delicious recipe of rib eye with balsamic glaze of pomegranate, ideal to invite the whole family to eat a Sunday and surprise them with this magnificent recipe.

Learn more about Olio Fino

Ingredients

2 portions

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2 rib eye
1/3 teaspoons balsamic vinegar, Dark Aged from Granada by Olio Fino®
1/4 cups olive oil, with Olio Fino® garlic
1 tablespoon Dijon mustard
2 teaspoons garlic salt, or kosher

Preparation

Prepare the grill or barbecue. In a medium bowl, whisk the mustard with the salt and balsamic until they are thoroughly mixed. Slowly spray organic olive oil with garlic, beating rapidly and continuously. The marinade should get thick and well mixed.

In a plastic bag or ziploc with zipper place the rib eye and cover it completely with the marinade. Refrigerate and marinade for 4 to 6 hours, turning the steaks at least once during this time.

Proceed to roast the steaks. After cooking, let them rest, lightly covered at room temperature for a few minutes before serving.