Rib Eye Steaks With Dijon Gremolata

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.

10 min. prep time
4 servings
000 Ratings



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


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


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, 8-10 minutes or until internal temperature reaches at least 145°F (medium-rare) or desired doneness.

Combine all sauce ingredients in bowl; mix well.

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.

Nutrition Facts (1 serving)

Calories: 390

Fat: 28g

Cholesterol: 155mg

Sodium: 590mg

Carbohydrates: 1g

Dietary Fiber: 0g

Protein: 31g

Recipe #13471©2005Land O'Lakes, Inc.

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