Grilled Rib-Eyes With Salsa Verde

1. 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. 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. 3

   Grill steaks to desired doneness (medium-rare preferred) and serve with salsa verde.

4. 4

   **If using bread crumbs, stir into salsa verde right before serving

5. 5

   Cooking notes: Sauce can be made up to 4 hours in advance and left at room temperature.

* Per serving · 4 servings · Values may vary.