Ingredients
1/2 cup Olive’s Oil Honey-Serrano Vinegar
1/2 cup Olive’s Oil Chipotle Olive Oil
1 tablespoon sea salt
2 cloves garlic, minced
fresh ground pepper to taste
4 - 8 to 10 oz. rib-eye steaks
Preparation
Combine the salt, vinegar, garlic and pepper. Slowly whisk in 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 4-6
