Rib Eye Steaks With Dijon Gremolata |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Gremolata is a traditional Italian sauce made of chopped fresh parsley, garlic and lemon peel. It’s a pungent and lively addition to flavor grilled meats. Another recipe I found on Land O Lakes site that sounds delicious!! I am not a huge fan of dijon mustard, but I using it in smaller amounts and getting better with it!! Ingredients:
2 rib eye steaks, boneless (about 8 oz. each) |
1 teaspoon seasoning salt |
fresh ground pepper |
1/4 cup butter, melted |
2 tablespoons dry white wine (or chicken broth) |
1 tablespoon dijon-style mustard |
1/4 cup fresh italian parsley, finely chopped |
1 teaspoon lemon peel, freshly grated |
1 teaspoon fresh garlic, finely chopped |
Directions:
1. Heat gas grill on medium-high or charcoal grill until coals are ash white.
2. Sprinkle steaks with salt and pepper, as desired. Place steaks onto grill. Grill, turning occasionally, until steaks reach an internal temperature of 145°F (medium-rare) or desired doneness (8 to 10 minutes).
3. Meanwhile, combine all sauce ingredients in small bowl; mix well.
4. To serve, cut each steak in half. Place onto serving plates; spoon sauce over each steak piece.
5. Recipe Tip
6. The sauce can be made up to 1 day ahead. Store, covered, in the refrigerator. At serving time, warm sauce slightly in microwave.
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