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. Another recipe I found on Land O Lakes site that sounds delicious!! I am not a huge fan of dijon mustard, but I using it in smaller amounts and getting better with it!!
- 2 rib eye steaks, boneless (about 8 oz. each)
- 1 teaspoon seasoning salt
- fresh ground pepper
For the sauce
- 1⁄4 cup butter, melted
- 2 tablespoons dry white wine (or chicken broth)
- 1 tablespoon dijon-style mustard
- 1⁄4 cup fresh Italian parsley, finely chopped
- 1 teaspoon lemon peel, freshly grated
- 1 teaspoon fresh garlic, finely chopped
- 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) or desired doneness (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.