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1
Combine all the ingredients and spread half over the top of steaks.
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2
Put plastic wrap over steaks and flip to coat other side with remaining gremolata.
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3
Wrap and let sit for 30 minutes to 1 hour.
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4
(Also can be done using a plastic resealable bag.)
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5
Flip steaks once while marinating.
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6
Heat grill to medium-high heat.
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7
Grill steaks for 4 to 5 minutes on each side for medium-rare.
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8
Remove to a serving platter and let rest for at least 10 minutes.
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9
For the cream sauce:
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10
Grill poblano peppers until they are charred and soft.
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11
Remove to a cutting board and chop.
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12
Add them to a blender along with the remaining ingredients and blend until smooth
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13
Transfer to a serving bowl.
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14
For the salad:
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15
Place watermelon slices on the grill until they get nice char marks.
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16
Remove to a cutting board and chop.
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17
Place the watermelon into a large bowl and add the raspberries, coconut and crumbled feta.
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18
In another bowl whisk the onion, vinegar, olive oil, vanilla salt, and cayenne to combine.
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19
Pour over the watermelon mixture, add mint, and toss.
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20
For the onions:
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21
In a medium saucepan over low heat, add the figs, balsamic vinegar and chili flakes.
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22
Simmer until it reduces by 1/3, then strain the vinegar into a medium bowl.
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23
Add the onions and drizzle with olive oil.
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24
Season with salt and pepper, to taste, and let marinate for 30 minutes to 1 hour.
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25
Place on the grill for a few minutes to char each side.
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26
Serve rib-eyes with cream sauce, salad and glazed onions.
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27
A viewer, who may not be a professional cook, provided this recipe.
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28
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
