Seared steak with gremolata is an easy way to add fresh flavor to a simple steak dinner. Gremolata is a classic Italian topping made with chopped parsley, raw garlic, and lemon zest. It's quick to make and adds a light, clean finish to a pan-seared steak.
High Protein Steak Lunch and Dinner
Need to add more nutrients to your plate? This steak with gremolata fits the bill.
I'm always trying to hit my protein goals, and a big steak is my go-to for lunch or dinner.
This simple dish takes a basic steak and adds fresh flavor with a healthy topping. It's quick, low-carb, and loaded with nutrients.
Steak and gremolata checks all the boxes: gluten-free, paleo, keto, and low-carb.
Best of all, it tastes amazing.
Gremolata
Gremolata is an Italian condiment made with fresh ingredients. It's unprocessed, low in carbs and fat, and brings clean flavor to just about anything. Made with chopped parsley, garlic, lemon zest, salt, and a touch of olive oil, it boosts the taste and macros of your steak dinner without adding junk.
Parsley is packed with vitamins C, K, and A. When mixed with raw garlic and lemon zest, it delivers bold flavor and a boost of antioxidants.
Traditionally used on osso buco, Italian-style braised veal shanks, gremolata also works well on steak, salmon, omelets, chicken, or roasted vegetables. It's a fast, healthy way to brighten up your plate.
What You'll Need
- Steak (porterhouse, strip, tenderloin, T-bone, ribeye, etc.)
- Salt and black pepper
- Olive oil, avocado oil, or tallow
- Fresh parsley (flat leaf or curly)
- Garlic
- Lemon: organic is preferred, especially when using the zest. Whether or not it makes a big difference is up for debate, but I lean toward organic when I can find it.
Prepping the Gremolata
Finely chop fresh parsley, either flat leaf or curly) with a sharp knife.
Use a microplane or fine grater to gently scrape off the outer yellow skin of the lemon, taking only the zest and leaving the bitter white pith behind.
Mince the garlic.
How To Make Steak with Gremolata
- Take the steak out of the fridge 30 to 60 minutes before cooking so it can come to room temperature.
- Pat it dry with a paper towel. Season both sides generously with salt and pepper.
- Heat a heavy skillet over high heat until very hot. Add a tablespoon of oil and swirl to coat the pan.
- Place the steak in the pan and sear for 3 to 4 minutes without moving it.
- Flip and cook the other side for another 2 to 4 minutes, depending on the thickness and how you like it cooked.
- Transfer the steak to a cutting board and let it rest for a few minutes.
- While the steak cooks, finely chop parsley, zest the lemon, and mince a garlic clove.
- Mix the parsley, lemon, and garlic in a small bowl with a few drops of olive oil, a pinch of salt, and a few grinds of black pepper.
- Slice the steak and spoon the gremolata on top.
Substitutions And Additions
Just about any steak works with gremolata. Today I had a porterhouse steak, fillet on one side and strip on the other. I had the filet for lunch and the strip for dinner.
- Meat: Try porterhouse, ribeye, NY strip, sirloin, beef tenderloin, skirt, or chuck steak
- Cooking Fat: Use olive oil, avocado oil, ghee, or beef tallow
- Seasoning: use salt and pepper, or add garlic powder, onion powder, or smoked paprika to the meat before cooking.
Gremolata can be easily adjusted to use what you have on hand.
- Herbs: Use cilantro or basil instead of parsley or a blend of all three
- Citrus: Swap lemon zest with lime or orange zest
- Heat: A pinch of red pepper flakes adds heat
Storage
Gremolata is best when it's freshly made, but you can store it in the fridge for about two days.
Just know the parsley may start to darken after the first day. To help keep it fresh, press a piece of plastic wrap directly onto the surface before sealing it in a container.
If it starts to look brown, it's time to toss it and make a fresh batch.
Serving Suggestions
Enjoy your steak with sliced avocado, tomato, or cucumber.
If you're craving comfort food, serve it with roasted potatoes, creamy mashed potatoes, or use as a topper over a big Italian carrot salad.
More Easy High Protein Recipes
- Seared White Fish with Lemon Butter Sauce
- Standing Rib Roast
- Steak and Sweet Potatoes with Garlic Butter
- Stovetop NY Strip Steak
- Boiled Spiny Lobsters
- Cast Iron Porterhouse Steak
For more easy beef recipes, see my Easy Steak Recipes for Dinner.
FAQ
Lemon gremolata is the classic version made with fresh parsley, garlic, and lemon zest. The lemon zest gives it a bright, citrusy flavor that balances rich dishes like steak or braised meats.
Yes, but it's best fresh. You can prep it a few hours ahead and store it in the fridge. Add the lemon zest right before serving to keep the flavor bright.
Yes, it's completely low-carb. Gremolata adds flavor without sugar, and the steak gives you a good dose of protein and healthy fat.
Yes, hand-chopping is the best method. Using a knife gives you more control over the texture and keeps the parsley from getting bruised. A food processor might be faster, but it can turn the herbs into a paste.
Seared Steak with Gremolata
Ingredients
For the Steak
- 1 pound steak, T-bone, porterhouse, ribeye, etc.
- salt and black pepper
- 1 tablespoon olive oil, avocado oil, or tallow
For the Gremolata
- 3 tablespoons chopped parsley, (about half a bunch)
- 1 small garlic clove, minced
- zest of one lemon
- 1 teaspoon olive oil
- pinch of salt
Instructions
- Take the steak out of the fridge 30 to 60 minutes before cooking so it can come to room temperature.
- Pat it dry with a paper towel. Season both sides generously with salt and pepper.
- Heat a heavy skillet over high heat until very hot. Add a tablespoon of oil and swirl to coat the pan.
- Place the steak in the pan and sear for 3 to 4 minutes without moving it.
- Flip and cook the other side for another 2 to 4 minutes, depending on the thickness and how you like it cooked.
- Transfer the steak to a cutting board and let it rest for a few minutes.
- While the steak cooks, finely chop parsley, zest the lemon, and mince a garlic clove.
- Mix everything in a small bowl with a few drops of olive oil, a pinch of salt, and a few grinds of black pepper.
- Slice the steak and spoon the gremolata on top.
Joe B says
Looks great--have to try this tonight! Always looking for healthy inspiration. Thanks!
Bobby says
Excellent!