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.



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.