Grilled Rib-Eyes With Salsa Verde – a delicious recipe with ribeye steaks, +, shallot, red wine vinegar, salt, capers. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
In a shallow dish large enough to hold all the steaks in one layer, place steaks in dish and rub steaks with 1 tablespoon of the olive oil. Salt and pepper both sides of meat and refrigerate. Leave steaks at room temperature for one hour before grilling.
2
In a small bowl place shallots with red wine vinegar and a pinch of salt. Let sit for 15 minutes. After 15 minutes add all remaining ingredients and add freshly ground pepper and additional salt if desired. Sauce should taste like a tangy, chunky vinaigrette.
3
Grill steaks to desired doneness (medium-rare preferred) and serve with salsa verde.
4
**If using bread crumbs, stir into salsa verde right before serving
5
Cooking notes: Sauce can be made up to 4 hours in advance and left at room temperature.
572
kcal
Calories
49
g
Fat
5
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 ribeye steaks, 1/2 cup + 1 tablespoon best quality extra virgin olive oil, 1 medium shallot, finely minced (about 1/4 cup), 2 T. red wine vinegar, and more.
Yes, Grilled Rib-Eyes With Salsa Verde falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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