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.
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2 (about 8-ounce) (1/2 inch thick) boneless rib-eye steaks
1 teaspoon seasoned salt
Freshly ground or coarse ground pepper
1 Half Stick (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.
Place steaks onto serving plates; spoon sauce over top.
The sauce can be made up to 1 day ahead. Store, covered, in the refrigerator. At serving time, warm sauce slightly in microwave.
Nothing smells quite as delicious as steak fresh off the grill, so try some new variations on a classic with these grilled steak recipes.