Rib Eye Steak With Dijon Gremolata

By shauna

*The sauce can be made up to 1 day ahead. Store, covered, in refrigerator. At serving time, warm sauce slightly in microwave. (Gremolata is a traditional italian sauce made of fresh parsley, garlic & lemon peel. )

Ingredients

• 2-8 oz. ( 1/2-in. thick ) Boneless Rib Eye Steaks
• 1 tsp. Seasoned Salt
• Freshly Ground Black Pepper
• 1/4 C. Butter, melted
• 2 Tbsp. Dry White Wine
• 1 Tbsp. Dijon Mustard
• 1/4 C. Italian Flat-Leaf Parsley, finely chopped
• 1 tsp. Lemon Peel, freshly grated
• 1 tsp. Fresh Garlic, finely chopped

Preparation

Step 1

Heat grill on med-high. Sprinkle steaks with salt & pepper, as desired. Place steaks onto grill. Grill, turning occasionally, till med-rare. Meanwhile, combine the rest of the ingredients in sm. bowl; mix well. To serve, cut each steak in half. Place onto serving plates; spoon sauce over each steak piece.