Rib Eye Steaks with Dijon Gremolata

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.


Yield: 4 servings




Ingredients:


Steak
2 (8-ounce) (1/2 inch thick) boneless rib eye steaks
1 teaspoon seasoned salt
Freshly ground or coarse ground pepper

Sauce
1/4 cup Land O Lakes® Butter, melted
2 tablespoons dry white wine or chicken broth
1 tablespoon Dijon-style mustard
1/4 cup finely chopped fresh Italian parsley
1 teaspoon freshly grated lemon zest
1 teaspoon finely chopped fresh garlic



Directions:

Heat gas grill on medium-high or charcoal grill until coals are ash white.

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 is suggested (8 to 10 minutes).

Meanwhile, combine all sauce ingredients in small bowl; mix well.

To serve, cut each steak in half. Place onto serving plates; spoon sauce over each steak piece.




Recipe Tip:

The sauce can be made up to 1 day ahead. Store, covered, in the refrigerator. At serving time, warm sauce slightly in microwave.