Why recepie famous for?
Tender, juicy grilled rib eye steak is delicious. Dolloped with this umami rich Italian Salsa Verde ? Sublime! Grilling boneless rib eye steaks is one of the best ways of cooking these luscious steaks and it couldn't be easier!
Ingredients
6 -8 oz. boneless ribeye steaks
Salsa Verde
1 cup stemmed fresh italian parsley
1 cup fresh basil leaves
1 cup fresh mint leaves
2/3 cup drained capers
2 cloves of garlic
1 Tbsp. dijon mustard
2 anchovy filets
1/2 tsp. sugar
1/4 cup extra virgin olive oil
1/8 tsp. smoked paprika
salt and pepper
Instructions
Italian Salsa Verde
Combine all the ingredients in a food processor or blender and process until a thick paste forms. Salsa verde can be made up to 3 days ahead and refrigerated.
For the Ribeye steaks
Remove the steaks from the refrigerator 30 minutes before grilling. Season liberally with salt and pepper.
Scrape the grill. Pre heat the grill to medium high heat. Oil the grill (see Step # 3). Place the steaks on the grill on a diagonal. Cook for 1 - 2 minutes and turn clockwise a quarter turn. After another 1 - 2 minutes, turn the steaks over, repeating the placement of the steaks on the grill.
Remove the steaks to a rack set over a rimmed baking sheet and let rest for 2 - 3 minutes. Serve!
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