Rib-Eye Steak In Gremolata-Like Marinade
Serves: 3
Catharine Rutherford
1 January 1970
Based on User reviews:
27
Spice
60
Sweetness
47
Sourness
28
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
8 cloves
Garlic (chopped)1
Salt2 large
Poblano1 cup
Half-And-Half1 cup
Coconut (chopped fresh)110 g
Feta (crumbled)1 cup
Sweet Onion (chopped)1 cup
Red Wine Vinegar1 cup
Extra-Virgin Olive Oil1 pinch
Cayenne2 cups
Balsamic Vinegar1 tsp
Red Chili FlakesDirections:
1
For the rib-eye: Combine all the ingredients and spread half over the top of steaks
2
Put plastic wrap over steaks and flip to coat other side with remaining gremolata
3
Wrap and let sit for 30 minutes to 1 hour
4
(Also can be done using a plastic resealable bag
5
) Flip steaks once while marinating
6
Heat grill to medium-high heat
7
Grill steaks for 4 to 5 minutes on each side for medium-rare
8
Remove to a serving platter and let rest for at least 10 minutes
9
For the cream sauce: Grill poblano peppers until they are charred and soft
10
Remove to a cutting board and chop
11
Add them to a blender along with the remaining ingredients and blend until smooth Transfer to a serving bowl
12
For the salad: Place watermelon slices on the grill until they get nice char marks
13
Remove to a cutting board and chop
14
Place the watermelon into a large bowl and add the raspberries, coconut and crumbled feta
15
In another bowl whisk the onion, vinegar, olive oil, vanilla salt, and cayenne to combine
16
Pour over the watermelon mixture, add mint, and toss
17
For the onions: In a medium saucepan over low heat, add the figs, balsamic vinegar and chili flakes
18
Simmer until it reduces by 1/3, then strain the vinegar into a medium bowl
19
Add the onions and drizzle with olive oil
20
Season with salt and pepper, to taste, and let marinate for 30 minutes to 1 hour
21
Place on the grill for a few minutes to char each side
22
Serve rib-eyes with cream sauce, salad and glazed onions