Grilled Ribeye Steak
Pre-heat barbecue grill. Rub olive oil lightly on both sides of the beef. Season both sides of the steak liberally with salt and pepper. Grill turning the steak every 5-7 minutes until medium rare. Allow to rest for at least 5-7 minutes. Slice the meat and serve with the mustard vinaigrette.
Mix vinegars, honey, mustard and rosemary in a bowl. Slowly add Canola Oil and whisk constantly until thickened. Season to taste with salt and pepper.
This can keep in your fridge for 2-3 weeks.