Dear Dad, I grilled this Chipotle-Serrano Ribeye just for you!
CHIPOTLE AND SERRANO-HONEY RIBEYE
1/2 Cup Joe and Son's Serrano Honey Vinegar
1/2 Cup Joe and Son's Chipotle Olive Oil
1 tablespoon sea salt
2 cloves Garlic, Minced
fresh ground pepper to taste
4 - 8 to 10 oz. rib-eye steaks
Combine the salt, Serrano Honey Vinegar, garlic, and pepper. Slowly whisk in the 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
fresh ground pepper to taste
4 - 8 to 10 oz. rib-eye steaks
Combine the salt, Serrano Honey Vinegar, garlic, and pepper. Slowly whisk in the 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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