Grilled Ribeye with Italian Salsa Verde recipe provided by the Certified Angus Beef® brand.

For best results use Certified Angus Beef ® brand

Grilled Ribeye with Italian Salsa Verde

Serves 4

Ingredients:

  • 4 (12-ounce) Certified Angus Beef ® ribeye steaks
  • 2 cloves garlic, finely minced
  • 1/2 cup plus 2 tablespoons olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup flat-leaf Italian parsley (stems removed), tightly packed
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon capers, drained
  • 1 teaspoon anchovy paste

Instructions:

  1. In a small mixing bowl, combine half of the minced garlic with 2 tablespoons olive oil, balsamic vinegar, salt and pepper. Place steaks in a plastic zipper-locking bag with marinade, removing excess air. Marinate refrigerated for one hour.
  2. 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.
  3. 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).
  4. Rest steaks 5 minutes and serve with salsa verde.

No Nutritional Information Available

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