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flameDinnerBeefMexican & LatinGrilledUnder 30 mins
Grilled Rib-Eye Steaks with Olive-Pepper Salsa Verde
Prep10 mins
Cook20 mins
Serves4 people
Method
Steps
- Season the steaks with salt and pepper. Let stand at room temperature for 30 minutes.
- Preheat a grill to high. In a medium bowl, mix the olives with the peppers, capers, lemon juice, garlic, and anchovies. Gradually stir in the olive oil, then fold in the parsley and chives. Season the salsa verde with salt and pepper.
- Grill the steaks over high heat, turning a few times, until an instant-read thermometer inserted in the thickest part of the meat registers 120 degrees F, 10 to 12 minutes. Transfer to a carving board and let rest for 10 minutes.
- Carve the steaks off the bone and then carve the meat against the grain. Transfer to a platter and serve with the salsa verde.
Originally published at justinchapple.com. Reproduced for personal collection.
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