Seared Steak with Gremolata
Seared steak with gremolata is a high-protein, healthy meal that’s full of flavor. This fresh Italian topping made with parsley, garlic, and lemon zest adds a bright, clean finish to juicy pan-seared steak. Ready in just 15 minutes!
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.
Notes
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.
Nutrition
Calories: 319kcalCarbohydrates: 0.9gProtein: 23gTotal Fat: 25gSaturated Fat: 8.4gCholesterol: 68.9mgSodium: 62.6mgPotassium: 342.2mgFiber: 0.2gSugar: 0.1gNet Carbohydrates: 0.6g
Tried this recipe? Leave a comment below & tag @cookinginthekeys on social!
