Grilled Ribeye with Italian Salsa Verde

In a small mixing bowl, combine half of the minced garlic with 2 tablespoons olive oil, balsamic vinegar, salt and pepper. Place ribeye steaks in a plastic zipper-locking bag with marinade, removing excess air. Marinate refrigerated for one hour.

In a blender, combine remaining garlic, parsley, lemon zest, lemon juice, 1/2 cup olive oil, capers and anchovy paste. Blend on high until a smooth puree is formed; transfer to a small bowl.

Remove steaks from marinade, pat dry and grill on medium-high heat for 4-5 minutes per side (until steaks reach 125-130° F internal temperature for medium rare).

Rest steaks 5 minutes and serve with salsa verde.