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Summertime sizzle: Pomegranate balsamic marinated rib-eye steaks a perfect bbq crowd-pleaser

Pomegranate steak on the BBQ? You bet!

With summer just around the corner, bbq enthusiasts are soon to be turning their attention to entertaining family and friends around the backyard grill.

And Jodie GIbson, owner of Adoro Olive Oils in Sudbury, says she has the perfect recipe to get your tastebuds fired up in time for the warm weather.

It all starts with an unexpected ingredient: pomegranate.

“When you think of pomegranate, it just sounds so mouth-watering,” Gibson said.

“And in this recipe, we really capture the fullness of that taste with Adoro’s pomegranate balsamic vinegar, combined with our Tuscan herb olive oil.”

It’s a blast of flavour that’s tailor-made for a lamb or steak marinade, but it’s also a crowd-pleaser on portobello mushrooms, Gibson said.

The recipe calls for ¼ cup of Adoro’s Tuscan Herb Olive Oil and a ½ cup of Adoro Pomegranate Balsamic Vinegar, mixed with 2 tbsp of pomegranate juice and 1 tsp of molasses.

The balsamic vinegar, one of Adoro’s best-selling products, combines a sweet-tart flavour with a velvety rich texture. Add to that the Tuscan olive oil’s notes of basic, oregano and thyme and you’ve got a veritable flavour explosion to treat your guests with.

Whatever you choose to cook on the grill, be it London Broil or a helping of veggies, make sure to leave it overnight to marinade. (Although, in a pinch, a few hours in the fridge should suffice.)

From there it’s as simple as heating your steaks in the pan or on the grill for a few minutes before serving.

Both the Adoro Tuscan Herb Olive Oil and the Pomegranate Balsamic Vinegar are available at Adoro’s Sudbury location at the Cedar Pointe Plaza on Regent Street, and are also on the shelves in North Bay at 2690 Trout Lake Road.

Adoro also features a wide selection of items available for shipping on their web site.

For more summer-inspired recipes from Adoro, click here.


Put the steak into a bowl. Add the pomegranate juice, olive oil, salt, molasses, and balsamic vinegar. Stir together and cover with foil and marinate at least 5 hours or best overnight.

Heat pan to medium high and coat the bottom with 1 ½2 tbsp of olive oil. Add steaks to pan.

Cook for about 3 minutes, flip and cook for additional 3 minutes. 125 degrees F for rare, 130-135 degrees F for medium rare, and 140 degrees F for well done.

Remove from heat, cover, and let rest for 5-10 minutes.

Serve with roasted vegetables, potatoes or leafy green salad