Grilled Ribeye with Balsamic Marinade

  • 1/4 cup Bella Nonnas Traditional Balsamic
  • 2 tablespoons Dijon mustard
  • 3 tablespoon Bella's Blend olive oil
  • 1/2 teaspoon onion powder
  • teaspoon garlic powder
  • 1 1 1/2-lb beef flank steak, ribeye or filet
  • coarse kosher salt and freshly ground black pepper


  • Combine the balsamic vinegar, Dijon mustard, olive oil, onion powder and garlic powder in a large resealable zip-top bag. Add the flank steak and seal the bag. Refrigerate for 30 minutes to 2 hours, turning the bag over several times during the marinating time.
  • Remove the steak from the marinade and discard the remaining marinade. Season the steak with salt and pepper.
  • Heat a grill on high for 10-15 minutes.
  • Grill the steak to your desired doneness, about 4 minutes per side for medium rare (depending on your grill).