Grilled Ribeye with Italian Salsa Verde

I've decided that in my retirement, I am going to start a new career as a food critic.  I mean - I love food and I love trying new restaurants -- so why not?  I always try and make a point to taste something new when I go out to eat and I give my opinion on the meal anyway, so I might as well get paid for it. 💵 (Anyone know how to break into the food critic gig at 65? 😅) 

The only problem with working as a food critic is that there are certain foods that are not a part of my diet.  I have a plan for this though - reinforcements.  (AKA - my husband.) If there was ever a human who was up for trying a steak or a pork chop at a restaurant - it's him.  🥩  We can be team food critics.  😂  (I haven't told him this yet, so if you could keep this on the down-low - I'd appreciate it.😬)

I don't make a lot of steaks at home - mostly because of the aforementioned exclusion of red meat from my diet.  I'm not fundamentally opposed to the consumption of red meat, I just prefer to eat other things.  BUT, I'm the type of girl who will prepare just about any food to make someone else happy, even if it's not something that I particularly enjoy. 

It's not as sacrificial as you might think - I run a catering business.  Making things for other people, that I don't eat myself, is fairly common. 🤷🏻‍♀️  I actually enjoy the process of buying and grilling a perfectly tender and juicy steak.  There's a science to it but there's also an art to bringing out the best that the meat has to offer.  Creating a tender, juicy and flavorful steak is the goal and this Grilled Ribeye with Italian Salsa Verde recipe is my new favorite to achieve steak perfection.   

Grilled Ribeye with Italian Salsa Verde
​2 pounds ribeye steak
1 Tablespoon butter
salt and pepper

Salsa Verde
1 cup parsley
3 cloves garlic
1 teaspoon salt
1 teaspoon pepper
2 teaspoons anchovy paste
1/2 cup olive oil
2 Tablespoons red wine vinegar
1/4 teaspoon red pepper flakes
1 teaspoon lemon zest
2 teaspoons lemon juice

Season steaks with salt and pepper.

Cook on a grill to desired doneness. 

Remove steaks from grill.  Place butter on top and let rest 5 minutes. 

Combine parsley, garlic, salt, pepper and anchovy paste in food processor. 

Pulse until slightly chunky.  

Stir in olive oil, vinegar, red pepper flakes, lemon zest and juice. 

Serve steaks with salsa verde.

My goal is to take advantage of more of these beautiful warm early Springs days this year and fire up the grill while the afternoon temperatures are comfortable.  Too many years, I waited until it's swelteringly hot to get outside and cook dinner, and I paid the price - in sweat.  😅  The point is: Now is the perfect time to make these amazing steaks.  

Ciao!

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