Seared Ribeye Steak with Salsa Verde
Grilled Ribeye Steak with 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
1. 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.
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.