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Grilled Steak with Gremolata

A recipe by Julie Van Rosendaal

Grilled Steak with Gremolata

Total Time:






Skill Level:



  • 2 striploin steaks
  • salt, to taste
  • Gremolata:
  • finely grated zest of 1 lemon
  • 2 - 3 garlic cloves, crushed
  • 1 - 2 handfuls flat-leaf parsley, roughly or finely chopped
  • good olive oil

How to Make It

Sprinkle both sides of the steaks with salt. To make the gremolata, blend the lemon zest, garlic and parsley with a mortar and pestle or in the bowl of a food processor, adding a pinch of salt and enough olive oil to create a loose sauce; if you make it ahead, store it in the fridge for up to a week.

Preheat your grill to medium-high and cook the steak for about 4 minutes, until a deep crust has developed on the bottom. Flip and cook for another 4-5 minutes (for medium-rare) or until done to your liking. Let the steak rest for 5-10 minutes before slicing and serving with the gremolata.

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