Chipotle Serrano Ribeye

1/2 cup Midtown Olive Oil Serrano-Honey Vinegar

1/2 cup Midtown Olive Oil Chipotle EVOO

1 Tablespoon sea salt

2 cloves garlic, minced

fresh ground pepper to taste

4-8 to 10 oz. rib-eye steaks

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

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