Grilled Ribeye Steak

INGREDIENTS
  • GRILLED RIBEYE:
  • 2 lbs Beef Ribeye
  • Olive Oil
  • Salt and Pepper; to taste
  • MUSTARD VINAIGRETTE:
  • 1 tbsp Sherry Vinegar
  • 1 tbsp Red Wine Vinegar
  • 1 tbsp Honey
  • 1 tsp Dijon Mustard
  • 1/3 cup Canola Oil
  • 1 1/2 tsps Fresh Rosemary; chopped
  • Salt and Pepper; to taste
  • DIRECTIONS

    GRILLED RIBEYE:

    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.

    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.