In this recipe, inspired by chef Adam Perry Lang’s technique, cooked steak is sliced on a seasoned cutting board instead of being marinated first. The salsa verde is based on the Italian classic.
Ingredients
- 2 lbs boneless ribeye steaks, trimmed
- 2 tbsp fresh parsley leaves
- 2 tbsp fresh cilantro leaves
- 1 tbsp fresh mint leaves
- 1 tbsp fresh dill
- 1 tbsp capers, drained
- 1 clove garlic
- ½ tsp lemon zest
- ⅓ cup olive oil
Steps
- Set grill to medium-high. Pat steaks dry and season with salt and pepper. Grill steak with grill lid closed until medium-rare, flipping halfway through, about 4 minutes per side.
- Meanwhile, on a cutting board, chop herbs, capers, garlic and lemon zest. Add oil and stir together gently on cutting board.
- Place grilled steaks on top of cutting board sauce. Let steaks rest 1 to 2 minutes. Thinly slice steaks against the grain, letting hot meat juices mix with board sauce. Add salt and pepper to taste and serve immediately.
This recipe is
- Gluten-free
- Nut-free
- Dairy-free
- Egg-free
- Wheat-free
Tags
- Dairy Free
- one pan
- Nut Free
- quick
- gluten free
- fast
- Wheat Free
- Entertaining
- Egg Free