top of page

Pomegranate Balsamic Grill Sauce

1/3 cup TTOV's Pomegranate Balsamic

1/4 cup TTOV's Organic Garlic Olive Oil

1 TBS good quality Dijon style mustard

2 tsp kosher or sea salt


Prepare the grill or broiler.  In a medium bowl, whisk the mustard with the salt and balsamic until blended thoroughly.  Slowly drizzle in the olive oil whisking quickly and continuously. The marinade should become thick and emulsified. In a large zip lock bag, place up to four rib-eye steaks and thoroughly coat with the marinade.  Refrigerate and marinate for 4-6 hours, turning the steaks at least once during the process.

Proceed with grilling or broiling the steaks.  After cooking, allow the steaks to rest, loosely covered at room temperature for 10 minutes before serving.

bottom of page