Pomegranate Balsamic Glazed & Grilled Rib-Eye Steak
Oh yeah baby! This recipe couldn’t be more simple or flavorful. It also doesn’t hurt that rib-eye steak is an amazing cut of beef. Due to its intrinsic marbling it’s also a forgiving cut even when slightly over cooked.
Pomegranate Balsamic Grill Sauce
1/3 cup Fresh Harvest Pomegranate Balsamic
1/4 cup Fresh Harvest Organic Garlic Olive Oil
1Tbs. good quality Dijon style mustard
2 teaspoons of Himalayan pink salt
Prepare the grill or broiler. In a medium bowl, whisk the mustard with the salt, then add the Fresh Harvest Pomegranate Balsamic until blended thoroughly.
Slowly drizzle in the Fresh Harvest Garlic Olive oil whisking quickly and continuously.
The marinade should become thick and emulsified.
In a sealable container or large zip lock bag, place up to four rib-eye steaks and thoroughly coat with the marinade.
Refrigerate and marinate for at least 4-6 hours, turning the steaks at least once during the process. You can marinate overnight as well.
Proceed with grilling or broiling the steaks. After cooking, allow the steaks to rest, loosely covered at room temperature for 10 minutes before serving.
Allowing the steaks to rest will make them more tender and allow the juices to soak into the meat.
Pomegranate Vinegar Grilled Chicken
Number of Servings: 6
1 1/2 lb Boneless Skinless Chicken Breasts (about 3 filets)
1 Tbsp Extra Virgin Olive Oil
1 1/2 tsp minced garlic
1/2 cup Pomegranate Balsamic Vinegar
Place all ingredients in a freezer bag.
Let chicken marinate for at least 1 hour (overnight if possible)
Grill chicken until cooked.
Salmon Fillet with Fig Balsamic
6 (5 ounce) salmon fillets
4 cloves garlic, minced
1 tablespoon white wine
3 tablespoon extra virgin olive oil
1/3 cup fig balsamic vinegar
4 teaspoons Dijon mustard
salt and pepper to taste
1 tablespoon chopped fresh parsley
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes.
Mix in white wine, extra virgin olive oil, fig balsamic vinegar, mustard, and salt and pepper.
Simmer, uncovered, for about 3 minutes, or until slightly thickened.
Arrange salmon fillets on foil-lined baking sheet. Brush fillets with fig balsamic glaze.
Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper.
Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil .Garnish with parsley.