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 (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.