foil pouch. Drizzle with Arbequina EVOO and Pomegranate Balsamic and allow to marinate for 30 minutes in a sealed pouch. Grill mushrooms while the steak is cooking. Pouch should be steaming and aromatic in 10-15 minutes.
While steak is resting make a balsamic reduction by putting 1/2 cup of traditional balsamic in a shallow pan and cooking over medium high heat until the vinegar coats the back of a spoon. Assemble salad by adding mixed greens to your bowl and topping with chopped grilled zucchini, scallions, mushrooms, sliced steak and crumbled blue cheese. Top with balsamic reduction.
It was on my family farm in the heart of Oregon's Willamette Valley where I developed a love for cooking and the value of good food. Home grown, fresh, vibrant, good food. As an adult I spent my early years as a civil engineer, but came back to my creative side through encouragement from my husband, family and friends and opened Arome in the spring of 2017. The road goes on forever and the party never ends.
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