WELCOME HOME

Well send you one email a week with content you actually want to read, curated by Anna, Coco and Andy.

Please enter a valid email address.

Please check your inbox for updates.

These short rib steaks, finished with an herby Italian-style gremolata and garnished with a lemon wedge, are guaranteed to impress even the most discerning of summertime dinner guests.

Though recipes like these often take hours to perfect, we’ve created a simplified 35-minute version without sacrificing any of the signature flavor. This recipe yields a medium rare steak; simply continue to grill and flip if you’d like it cooked further.

How to Make It

Difficulty: Easy

Overall Time: 35 min

Prep Time: 10 min

Cook Time: 15 min

Serves: 6

Ingredients
  • 4 boneless short rib steaks, about 8 oz (227 g) each, at room temperature
  • 2 tsp kosher salt, divided
  • Freshly ground black pepper
  • ¼ cup finely chopped parsley
  • 1 lemon
  • 1 garlic clove
  • Extra-virgin olive oil, for serving
  • Flaky sea salt, for serving
Instructions
  1. Lightly oil grill grates, then preheat to 450°F over medium-high. Pat steaks dry with paper towel, then season with 1 ½ tsp salt and pepper.
  2. Grill steaks, uncovered, flipping every 2 to 3 minutes, until grill marks form on all sides and an instant-read thermometer inserted into the thickest part of the steak reads 125°F, about 12 to 15 minutes. Transfer steaks to a cutting board. Cover loosely with foil, then rest for 10 minutes.
  3. While steaks rest, add parsley and remaining salt to a medium bowl. Zest lemon and finely grate garlic over top. Season with pepper, then stir to combine. Cut lemon into wedges.
  4. Thinly slice steaks across the grain, then arrange on a platter. Drizzle with oil, then sprinkle flaky salt over top, if desired. Sprinkle gremolata over top. Serve with lemon wedges.
Short Rib Steaks prep by Casa de Suna
Short Rib Steaks with Gremolata and Lemon recipe by Casa de Suna

Tell Us Your Thoughts