Grilled Ribeye with Salsa Verde & Pickles
This ribeye steak, topped with pickled carrots and jalapeños, brings "feast from the garden" to a whole new, delectable level.
Ingredients:
Ribeyes
2 boneless ribeye steaks
1 tbsp kosher salt
1 tbsp fresh cracked black pepper
1 tbsp unsalted butter (optional)
Salsa Verde
2 cups parsley
½ cup dill
½ cup tarragon
1 lemon, juiced
1 tsp anchovy paste
2 tsp capers
½ cup olive oil
2 cloves garlic
¼ white onion, chopped
½ tsp Kosher salt
½ tsp Fresh ground black pepper
Pickled Carrots & Jalapeño
3 large carrots, sliced
2 large jalapeño sliced
½ cup cherry tomatoes, sliced in half
½ white onion, sliced
4 cloves garlic, smashed
2 cups white vinegar
1 cup water
3 whole bay leaves
1 tsp black peppercorns
2 tsp dried mexican oregano
2 tsp salt
1 tbsp cilantro, chopped
1 tbsp basil, chopped
Ribeyes - Instructions:
1. Heat your grill over high heat. Season the steaks liberally with salt and pepper on all sides.
2. Grill steaks until the desired temperature is reached. For medium-well, a kitchen thermometer inserted into the center should read 130 F - 135 F.
3. Remove from heat and set aside to rest at least 1 minute. Brush with butter if desired. Serve with pickles and salsa verde.
Salsa Verde - Instructions:
1. Place all ingredients in the bowl of a food processor and pulse 6-7 times until a chunky salsa has formed.
2. Spread on your favorite protein or vegetables.
Pickled Carrots & Jalapeño - Instructions:
1. Boil the vinegar, salt, sugar, and water until the solids have dissolved.
2. Mix all ingredients with the pickling liquid and store it under refrigeration for up to 1 week.