Extra Virgin Olive Oil Neapolitan Herb Balsamic

Extra Virgin Olive Oil and Neapolitan Herb Balsamic Marinated Steak with Gremolata

Name: Extra Virgin Olive Oil and Neapolitan Herb Balsamic Marinated Steak with Gremolata
Prep time: 1 h
Cook time: 12 min
Total time: 1 h 12 min
Yield: 4
Cuisine: Italian
Ingredients: 2 Ribeye steaks, about 1 inch thick; ⅓ Cup Neapolitan Herb Balsamic; ¼ Cup Extra Virgin Olive Oil; 1 Tsp. Each black pepper and sea salt; 1 Bunch flat leaf parsley, finely chopped; 1 Tbsp. fresh mint, finely chopped; 1 Lemon, zested and juice from ½ lemon; 2 Garlic cloves, minced; 1 Tsp. Sea salt

1 comment May 21, 2024

Tender barbecued steak topped with a bright gremolata; a perfect summertime recipe! Fruity extra virgin olive oil paired with zesty Neapolitan Herb Balsamic makes for an easy marinade to compliment the bright flavours of lemon, garlic, and parsley in the gremolata.

Extra Virgin Olive Oil and Neapolitan Herb Balsamic Marinated Steak with Gremolata

Rated 5.0 stars by 2 users

Cuisine

Italian

Servings

Prep Time

60 minutes

Cook Time

12 minutes

Image of Extra Virgin Olive Oil and Neapolitan Herb Balsamic Marinated Steak with Gremolata

Ingredients

2 Ribeye steaks, about 1 inch thick
⅓ Cup Neapolitan Herb Balsamic
¼ Cup Extra Virgin Olive Oil
1 Tsp. Each black pepper and sea salt

Gremolata

1 Bunch flat leaf parsley, finely chopped
1 Tbsp. fresh mint, finely chopped
1 Lemon, zested and juice from ½ lemon
2 Garlic cloves, minced
1 Tsp. Sea salt

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Directions

In a bowl, whisk together the Neapolitan Herb Balsamic, EVOO, pepper, and sea salt until well mixed. Place the steaks in a shallow dish. Pour the marinade over the steaks, ensuring they're evenly coated on all sides. Cover the dish and refrigerate for at least 2 hours, preferably overnight.
While the steaks are marinating, mix together chopped parsley, mint, garlic, salt, lemon zest and juice. Throughly mix to combine and set aside.
Preheat your grill to a high temperature for searing the steaks. Remove the steaks from the marinade, letting the excess drip off and discard the leftover marinade. Grill the steaks for approximately 4-5 minutes on each side for medium-rare, adjusting as necessary for how you want them done.
Transfer the grilled steaks to a plate or cutting board, tent with foil, and let them rest for 5-10 minutes.
Slice the steaks and serve with a generous amount of gremolata.

Recipe Video

Recipe Note

The stronger flavours of the gremolata means you can go with a medium or robust extra virgin olive oil varietal in the marinade, as the oil's flavour profile won't overwhelm the dish. We love a Nocellara, Picual, Cobrançosa, or Kalamata for this recipe.