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
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)
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.
Kosher salt and ground black pepper
½ cup parsley, finely chopped
1 clove garlic, minced
2 tsp. lemon zest
¼ tsp. Kosher salt
Combine all ingredients in a small bowl and blend together. Refrigerate gremolata until ready to use.
CHIPOTLE OLIVE OIL
¼ cup extra virgin olive oil
1 dried chipotle pepper, seeds and stem removed and finely chopped
Add olive oil and 1 tbsp. finely chopped chipotle pepper to a small saucepan and warm over low heat for 15 minutes. Remove the pan from the heat and pour the chipotle infused olive oil through a fine mesh strainer into a glass jar or bowl. Seal the bottle or bowl and allow the oil to sit overnight before using.
* Note: Steaks were provided for recipes development purposes by Snake River Farms