Thursday, June 20, 2013

Cilantro Gremolata Ribeye

A gremolata is usually made with lemon zest, garlic, and parsley.  I'm a cilantro lover, so I made it with cilantro instead.  It is often served atop a lovely veal osso bucco, but I've been over indulging in ribeyes lately, so why not add flavor with some of this zesty herb concoction!
I took a ton of pictures, so here's another view of the steak.  I'm obsessed with taking pictures of food.  Yes, my gremolata is quite chunky.  If you have a big food processor, or one of those pricey Vitamix things, you can choose your preferred consistency.  I hand chopped mine.  (Obviously.)  Amateur home cook here.
Of course, anytime you follow a steak recipe of mine, your steak will be between rare and medium rare.  I researched carpaccio, and learned that its extremely rare state was created to make digestion easier for someone who had trouble with beef and loved it.  Nothing wrong with a rare (or bleu) steak!  Of course, if it's grass - fed and Certified Hereford, even better!

Disclaimer:  During the making of this blog post, our smoke detectors did go off several times.  Just a warning.  I'm still experimenting with how to broil a steak.  Because I don't grill.  I don't grill because it gets really hot in Arkansas in the summer time, and I don't grill because even Barton Seaver himself said in his most recent book about grilling that carcinogens are present in the charring of meat produced by the grilling process.  I have read to use indirect heat as well as Peanut Oil with Vitamin E to reduce that risk, and you can carry on with your grillin' and chillin'.  Also I don't grill because when my husband is around, he does it best!

Gremolata Ingredients:
  • Chopped Cilantro
  • Chopped Garlic
  • Zest of 1 lemon
  • Olive oil
  • Salt
  1. Use as much as you'd like.  Start with a little at a time, then add more as you taste.  Mix well.
  2. Broil your steak about 5 minutes per side.  Let rest 15 minutes.
  3. Spread the gremolata over your steak.

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