Rib-eye steak In Gremolata-like marinade

  • Preparation Time45 mins
  • Cooking Time4 mins
  • Serves2
  • DifficultyMedium
For rib-eye:
8 cloves garlic, chopped
1/2 bunch chopped parsley leaves
1 lime, zested and juiced
4 tbsp olive oil
Salt and freshly ground black pepper
2 (2.5cm) thick rib-eye steaks
For smokey poblano cream sauce:
2 large poblanos
Small handful of freshly chopped parsley leaves
2 limes, zested and juiced
60ml single cream
Salt and freshly ground black pepper

For the watermelon salad

1 carton raspberries
1 (2kg) watermelon, peeled, sliced and seeds removed
75g chopped fresh coconut
115g feta, crumbled
35g chopped sweet onion
60ml red wine vinegar
120ml extra-virgin olive oil
vanilla salt
pinch of cayenne
A handful of chopped mint leaves

For the fig balsamic glazed onions

1 red onion, sliced thick
150g dried mission figs, halved
480ml balsamic vinegar
1/2 tsp red chilli flakes
olive oil
1) Combine all the ingredients and spread half over the top of steaks. Put cling film over steaks and flip to coat other side with remaining gremolata. Wrap and let sit for 30 minutes to 1 hour (Also can be done using a plastic resealable bag.) Flip steaks once while marinating.

2) Heat grill to medium-high heat. Grill steaks for 4 to 5 minutes on each side for medium-rare. Remove to a serving platter and let rest for at least 10 minutes.

3) For the cream sauce: Grill poblano peppers until they are charred and soft. Remove to a cutting board and chop. Add them to a blender along with the remaining ingredients and blend until smooth. Transfer to a serving bowl.

4) For the salad:
Place watermelon slices on the grill until they get nice char marks. Remove to a cutting board and chop. Place the watermelon into a large bowl and add the raspberries, coconut and crumbled feta. In another bowl whisk the onion, vinegar, olive oil, vanilla salt, and cayenne to combine. Pour over the watermelon mixture, add mint, and toss.

5) For the onions:
In a medium saucepan over low heat, add the figs, balsamic vinegar and chilli flakes. Simmer until it reduces by 1/3, then strain the vinegar into a medium bowl. Add the onions and drizzle with olive oil. Season with salt and pepper, to taste, and let marinate for 30 minutes to 1 hour. Place on the grill for a few minutes to char each side.

6) Serve rib-eyes with cream sauce, salad and glazed onions.

A viewer, who may not be a professional cook, provided this recipe. the food network kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Other recipes with lime

Other recipes with carrot

Shows on Dplay

Stream on Dplay