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  • 1/4 cup balsamic vinegar
  • 1/4 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 1 tablespoon yellow mustard seeds, cracked
  • 3 (12 to 14-ounce) rib-eye steaks
  • 4 ounces Gorgonzola, crumbled
  • 1/2 cup sour cream
  • Salt and freshly ground black pepper
  • 1 baguette (about 2 feet long), split lengthwise
  • 2 cups lightly packed arugula


Combine the vinegar, soy sauce, Worcestershire sauce, and mustard seeds in a large resealable plastic bag. Add the steaks and seal the bag. Refrigerate at least 30 minutes and up to 2 hours, turning the steaks occasionally.
Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Drain the marinade from the steaks. Grill the steaks to desired doneness, about 6 minutes per side for medium-rare. Let the steaks rest for 10 minutes. Cut the steaks crosswise into thin slices.

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