Steak with Cilantro-Lime Gremolata

I know, I know ... you saw the name gremolata and figured this must be a fancy-schmancy recipe that uses oodles of exotic ingredients that can only be bought at Whole Paycheck and takes hours to prep.  Nopers, Dear Reader.   Gremolata has so few ingredients and so few steps that you can throw it together in less time than it takes to grill the steak.  Yes, Dear Reader, it's that easy.

Okay, so what is this gremolata thing anyway?  Traditional gremolata is made with 3 ingredients:  lemon zest, garlic and parsley.  Since this recipe is part of the Improv Cooking Challenge, where members are given 2 ingredients and must use them to create a new dish, this gremolata is made with lime and cilantro instead.  Maverick that I am, I tossed in a little lime juice to hold it all together.

Since the gremolata has so few ingredients, you can't hide behind any shortcuts.  Take a few seconds to zest the lime.  Then cut it in half and squeeze out some of the juice.  Smash a couple real garlic cloves, then quickly mince the mush.   Scissor-up the cilantro if you really must speed up the process without slicing up your fingers.

I didn't mention what type of steak to use because it really doesn't matter.  I happened to use rib steak, but pretty much any cut of steak will cradle the gremolata quite nicely.  

Steak with Cilantro-Lime Gremolata 
Yield: 4 servings

4 rib steaks (1 1/2 to 2 lbs. total), or your favorite cut
1 tsp. kosher salt
1 tsp. coarsely ground black pepper, divided
1 packed cup fresh cilantro (leaves and stems), rinsed and drained well
2 small cloves garlic, peeled
1 Tbl. fresh lime juice
1 tsp. finely chopped lime zest

Preheat broiler or grill.

Season one side of steaks evenly with salt and 1/2 teaspoon pepper.  Broil steaks 6 inches from broiler element for 4-5 minutes (or grill over medium-high heat for 10 minutes) or to preference.

Flip steaks over and season with remaining pepper.  Broil steaks for an additional 5 minutes (or grill for 10 minutes) or to preference.  Remove from heat; cover and let rest for 10 minutes.

While steak is resting, chop cilantro and place in a small bowl.  Mince garlic; add to same bowl along with lime juice and zest. Stir until blended.

Plate steaks.  Divide gremolata evenly over steaks.  Serve immediately.

 Important note! Because this post is participating in a blog hop, some of the recipes below might not be kosher. 


Melody Shingler said…
That looks fabulous, Dena! I've only tried gremolata under poultry skin for baking; but I can see I must try this the next time we grill beef. My mouth is watering!

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