1/2 cup MTOO Sherry Reserva or Lambrusco Vinegar
1/2 cup MTOO Chipotle Extra Virgin Olive Oil
1 Tablespoon sea salt
2 tsp honey
2 cloves garlic, minced
fresh ground pepper to taste
4-8 to 10 oz. rib-eye steaks
Combine the salt, honey, 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
