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
Directions:
- Use as much as you'd like. Start with a little at a time, then add more as you taste. Mix well.
- Broil your steak about 5 minutes per side. Let rest 15 minutes.
- Spread the gremolata over your steak.
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