Top off a grilled, well-marbled rib-eye steak with a salsa verde to bring the brightness. The Salsa Verde is best if made the night before, but in a pinch can be made the day of.
Special Diets:
Method
Prepare a grill or grill pan for medium-high heat cooking.
Season steaks with salt and pepper on both sides.
Place steaks on the grill and cook 3 minutes; rotate each steak about 90 degrees (this will give you nice grill marks) and cook 3 more minutes.
Flip steaks and repeat grilling and rotating process, cooking until steaks reach desired doneness, about 5 minutes more for medium-rare (145°F internal temperature).
Transfer steaks to a cutting board and let rest 5 minutes.
Serve with salsa verde on the side.
Salsa Verde:
Makes about 2 cups
4 cloves garlic
½ teaspoon kosher salt
3 olive oil–packed anchovy fillets
¼ cup small capers, drained and rinsed
2 bunches flat-leaf parsley, stems removed and finely chopped
Zest from 1 lemon
Zest from 1 lime
Zest from 1 orange
½ cup extra-virgin olive oil
1 teaspoon honey
1 teaspoon rice vinegar
With a mortar and pestle, smash the garlic and salt into a paste, then add the anchovies and smash until smooth. Add the capers and smash everything together one last time.
Transfer the paste into a bowl and add the parsley and citrus zest. Stir in oil, honey and vinegar and mix well. Refrigerate overnight for best flavor. Bring to room temperature before serving.