All, Meat, Recipes
Short Rib Steaks with Gremolata and Lemon
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
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
- 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.
- 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.
- 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.
- 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.
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