Grilled Steak with Pickled Veg & an Argan Oil Finish

For the Grilled Steak: 

1. Marinate the Steak: 

• In a small bowl, mix the cooking oil of your choice, minced garlic, thyme, lemon zest, salt, and pepper. 
• Rub this mixture onto the steaks and let them marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor. 

2. Grill the Steak: 

• Preheat your grill or grill pan to medium-high heat. 
• Once the grill is hot, place the steaks on the grill. Cook for about 4-6 minutes on each side, or until the steaks reach your desired level of doneness (use a meat thermometer for precision: 130°F for medium-rare, 140°F for medium). 
• Let the steaks rest for a few minutes after grilling, covered with foil, to allow the juices to redistribute. 

3. Finish the Steak: 

• Drizzle a small amount of ARLO culinary argan oil over the steaks just before serving for added richness. 

For the Pickled Vegetable Salad: 

1. Prepare the Salad: 

• In a small bowl, combine the pickled onions, green olives, pickled cucumbers, and fresh parsley. 
• Drizzle with 1 tbsp of ARLO culinary argan oil and toss gently. 
• If you want a tangier flavor, add a splash of red wine vinegar or lemon juice. 

2. Serve: 

• Plate the grilled steak alongside the pickled vegetable salad for a contrast of rich, savory flavors and fresh, zesty vegetables. 

For the Grilled Steak: 

• 2 bone-in ribeye steaks (or your preferred cut, similar to those in the image) 
• 2 tbsp cooking oil of your choice (for marinating and grilling) 
• 2 cloves garlic, minced 
• 1 tbsp fresh thyme (or dried thyme) 
• Salt and pepper, to taste 
• 1 lemon (for zest and juice) 

For the Pickled Vegetable Salad: 

• 1/2 cup small, pickled onions 
• 1/2 cup green olives 
• 1/2 cup pickled cucumbers (gherkins or similar) 
• 1 tbsp fresh parsley, chopped 
• 1 tbsp ARLO culinary argan oil (for drizzling) 
• 1 tbsp red wine vinegar or lemon juice (optional, for extra tang) 
• Freshly ground black pepper