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Rib-Eye Steak in Gremolata-Like Marinade (Bobby Flay) Recipe

Rib-Eye Steak in Gremolata-Like Marinade (Bobby Flay) Recipe

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Rib-Eye Steak in Gremolata-Like Marinade (Bobby Flay)

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Ingredients:

Serving

8 cloves garlic, chopped
1 cup chopped parsley leaves (about 1/2 bunch)
1 lime , zested and juiced
1/4 cup olive oil
salt and freshly ground black pepper
2 (1-inch) thick rib-eye steaks
2 large poblanos
1/2 cup freshly chopped parsley leaves
2 limes , zested and juiced
1/4 cup half-and-half
salt and freshly ground black pepper
1 (5-lb) watermelon, peeled, sliced and seeds removed
1 carton raspberries
1 cup chopped fresh coconut
4 oz feta, crumbled
1/4 cup chopped sweet onion
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
vanilla salt
pinch cayenne
1 cup chopped mint leaves
1 red onion, sliced thick
1 cup dried mission figs, halved
2 cups balsamic vinegar
1/2 tsp red chili flakes
olive oil
salt and freshly ground black pepper

Directions:

For the rib-eye:
Combine all the ingredients and spread half over the top of steaks. Put plastic wrap 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.
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.
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.
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.
For the onions:
In a medium saucepan over low heat, add the figs, balsamic vinegar and chili 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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2653.52 Kcal (11110 kJ)
Calories from fat	1560.1 Kcal
		% Daily Value*
Total Fat	173.34g	267%
Cholesterol	270.22mg	90%
Sodium	948.21mg	40%
Potassium	2693.59mg	57%
Total Carbs	188.49g	63%
Sugars	132.65g	531%
Dietary Fiber	32.19g	129%
Protein	79.86g	160%
Vitamin C	154.4mg	257%
Vitamin A	5.9mg	197%
Iron	726.4mg	4035%
Calcium	1009.5mg	101%

Amount Per 100 g
Calories	174.36 Kcal (730 kJ)
Calories from fat	102.51 Kcal
		% Daily Value*
Total Fat	11.39g	267%
Cholesterol	17.76mg	90%
Sodium	62.31mg	40%
Potassium	177mg	57%
Total Carbs	12.39g	63%
Sugars	8.72g	531%
Dietary Fiber	2.11g	129%
Protein	5.25g	160%
Vitamin C	10.1mg	257%
Vitamin A	0.4mg	197%
Iron	47.7mg	4035%
Calcium	66.3mg	101%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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