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A Special Treat for Dad

Justin Fox Burks

Father’s Day is this weekend. There is no better way to spoil the “Dad” in your life, than with a tasty steak.

One of my favorite ways to serve a perfectly grilled steak in the summer is with a garnish of gremolata.

Gremolata is a chopped herb condiment typically made of garlic, parsley, and lemon zest. Traditionally served with the Italian braised veal shank dish Osso Bucco, the refreshing flavor of gremolata makes it a delicious accompaniment to any meat or seafood dish.

Even though it is made with simple ingredients, gremolata is packed with flavor. The classic recipe calls for just parsley, lemon, garlic, and olive oil but I add cilantro for an extra layer of flavor.

Use flat Italian parsley when making this condiment if you can. I find it more tender and flavorful than the curly variety.  Also, make sure the parsley, and the cilantro, is completely dry before chopping it for this recipe.

I also recommend using organic lemons when possible since you will be using the zest. When zesting, only use the yellow part of the lemon rind.  The white pith underneath has a bitter flavor.

Gremolata can be made up to one day ahead. Cover and refrigerate until ready to use. Since the olive oil will congeal when refrigerated, let the sauce come to room temperature before serving.

Once you have mastered this base recipe, feel free to experiment with your gremolata.

Other citrus fruits like lime and orange make a delicious substitute for the lemon.  Fresh herbs like mint or tarragon would be tasty stand-ins for the cilantro. Even consider the addition of capers for a whole another level of flavor.

I am betting this bright and fresh-flavored condiment becomes a favorite for your summertime grilled dishes just like it has at our home.

This is Jennifer Chandler with The Weekly Dish. Happy Father’s Day!

Grilled Filets with Gremolata

For the Gremolata:

  • 6 tablespoons finely chopped fresh flat-leafed parsley
  • 4 tablespoons finely chopped fresh cilantro
  • 1 clove garlic, minced
  • 1 teaspoon freshly grated lemon zest
  • 2 teaspoon freshly squeezed lemon juice
  • 4 tablespoons olive oil
  • Kosher salt and freshly ground black pepper

For the Steaks:

  • Vegetable oil, for the grates
  • 4 filet mignons, cut 1 1/4-inches thick each
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper

To make the Gremolata: In a small bowl stir together the parsley, cilantro, garlic, lemon zest, lemon juice, and olive oil. Season with salt and pepper to taste. Set aside at room temperature.

To make the steaks: Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Lightly brush the steaks with the olive oil. Generously season the steak with salt and pepper. Place the steaks on the grill. Close the lid and cook, turning once, until desired temperature, about 5 to 6 minutes per side for medium rare. Remove the steak from the heat and set aside to rest for 5 minutes. To serve, place on a plate and garnish with a generous spoonful of the gremolata.

Serves 4.

Reprinted with permission from Simply Grilling by Jennifer Chandler.

Jennifer Chandler graduated from Le Cordon Bleu in Paris at the top of her class. She is a freelance food writer, restaurant consultant, and author of four cookbooks.