Marinade
1 cup (250ml) Liquid Gold Tradition Balsamic Vinegar (I substituted 1/2c for LG Maple infused Balsamic, delish!)
1/2 cup (125ml) brown sugar (packed)
salt and pepper
If not using Maple infused Balsamic,
1/2 cup (125ml) maple syrup
3 Tbsp chopped oregano
1 bay leaf
2 Tbsp (30ml) minced garlic
dash Tabasco sauce
Steak
four 12 oz (375g) rib eye steaks (bone in)
Potato Salad
3 lb (1.5kg) baby red potatoes (boiled, cooled, cut into wedges)
1 medium red onion (quartered,sliced)
1 bunch chives (snipped)
1 red bell pepper
1 green pepper (thinly sliced)
2 Tbsp (30ml) Dijon mustard (we have a nice selection in store)
2 cups (500ml) sour cream
Tabasco sauce
salt and pepper
1 cup (500ml) bacon bits (optional)
Place all marinade ingredients in a bowl.
Whisk until well combined, and season to taste.
Place the 4 steaks in the marinade while assembling the potato salad.
For the potato salad, make sure the potatoes are completely cooled before you begin. This will give the starches a chance to rest so the potatoes will not be sticky and or difficult to handle. Fold the potatoes, onion, chives and bell peppers together in a large mixing bowl. Add Dijon, sour cream and Tabasco to taste. Gently fold together to evenly coat everything. Season to taste, and add Bacon Bits if using.
When the salad is ready, the steaks should be cooked to order, on a preheated grill for best results
Slightly modified *credit to Chef Austin Clement of the Culinary Institute of Canada. Flavours of Prince Edward Islands