- 4 (10 ounce) ribeye steaks
- 1 cup Star Balsamic Vinegar
- 1 teaspoon McCormick Rosemary
- 1/2 cup Wishbone Blue Cheese Dressing
- 1/2 pound Albertsons Elbow Macaroni
- 1/2 cup Mezzetta Roasted Garlic Sauce
- In a small sauce pan heat the Star Balsamic Vinegar and McCormick Rosemary; Simmer and reduce until just thickened. Let cool.
- Lightly oil a preheated grill. Add the ribeye steak. Cook for about 4-5 minutes on both sides, brushing the balsamic reduction several times on both sides during cooking.
- Spoon over some of the Wishbone Blue Cheese Dressing and place under a broiler until bubbling and lightly browned.
- Meanwhile, bring a large pot of water to a boil. Add the Albertsons Elbow Macaroni and cook until just tender, about 10 minutes.
- Heat the Mezzetta Roasted Garlic Sauce and mix with the macaroni.
- Serve the steak with a side of the macaroni.