Made up of parsley, garlic, and lemon, gremolata is an easy-to-make condiment that is quite popular in Italy and pairs nicely with grilled veal, steak, and more.
For this recipe, I use some amazing Wagyu New York strip steaks from Snake River Farms* which are perfectly marbled and packed with flavor, but you can substitute virtually any steak. To really take the flavor over the top, I finish the steak with a homemade chipotle olive oil.
NEW YORK STRIP STEAK WITH GREMOLATA AND CHIPOTLE OLIVE OIL
Ingredients
4 New York strip steaks (I used Snake River Farms Wagyu steaks)
1 tbsp. canola oil
Gremolata (recipe follows)
Chipotle olive oil (recipe follows)
Citrus flake salt (optional)
Instructions
Prepare grill for high heat cooking. Rub steaks with canola oil then season liberally with salt and pepper on both sides. Grilled the steaks for approximately 6-8 minutes per side until they reach an internal temperature of 130 degrees for medium rare. Allow the steaks to rest for 5 minutes. Top the steaks with a tablespoon of gremolata, drizzle chipotle olive oil over the steak, and sprinkle with citrus flake salt (optional) before serving.
