I marinated the grass fed rib eye steak overnight and grilled it the next day for lunch.
Meat Marinade:
1/3 cup olive oil
1/3 cup balsamic vinegar
2 Tablespoons Italian Herbs
1 teaspoon lemon zest
1 teaspoon Himalayan Pink salt
Put all the ingredients in a zip top bag and mix it around. Add in the steak, squeeze out the air and seal. Refrigerate overnight. Remove from refrigerator 1/2 hour before you want to cook to bring it to room temperature. Grill on high for about 3-4 minutes each side for med/rare. Let rest for 5 minutes before slicing.
For the zucchini, I picked a zucchini out of my garden, washed it, cut off the ends, sliced it in half lengthwise, sliced it into 1/4" slices which created half circles and sauteed with Himalayan Pink salt in avocado oil. (As you can see, we like them really brown)
Meat Marinade:
1/3 cup olive oil
1/3 cup balsamic vinegar
2 Tablespoons Italian Herbs
1 teaspoon lemon zest
1 teaspoon Himalayan Pink salt
Put all the ingredients in a zip top bag and mix it around. Add in the steak, squeeze out the air and seal. Refrigerate overnight. Remove from refrigerator 1/2 hour before you want to cook to bring it to room temperature. Grill on high for about 3-4 minutes each side for med/rare. Let rest for 5 minutes before slicing.
For the zucchini, I picked a zucchini out of my garden, washed it, cut off the ends, sliced it in half lengthwise, sliced it into 1/4" slices which created half circles and sauteed with Himalayan Pink salt in avocado oil. (As you can see, we like them really brown)