product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. Learn more.

Grilled Rib-Eyes with Salsa Verde

Serves 4
Time 25 hr
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:
Ingredients
  • 4 1½-inch thick rib-eye steaks
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • Prepared Salsa Verde (recipe follows)
Shop with Prime

Exclusively for Prime members in select ZIP codes.

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
  • 4 1½-inch thick rib-eye steaks
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • Prepared Salsa Verde (recipe follows)
Shop with Prime

Exclusively for Prime members in select ZIP codes.