Grilled Rib-Eye Steaks with Olive-Pepper Salsa Verde
Juicy and smoky grilled rib-eye steaks are given a briny and bright upgrade with a delicious riff on salsa verde, which features crushed Castelvetrano olives, hot chili peppers, and non-pareil capers. This salsa truly elevates an ordinary grilled steak so that it screams summer even when it's autumn, spring, or fall.
1/2cuphot green or yellow chili peppers, stemmed and finely chopped, (such as Mezzetta)
2tablespoonsnon-pareil capers, drained and chopped
1tablespoonfresh lemon juice
3anchovy fillets, minced
1garlic clove, finely grated
1/2cupextra-virgin olive oil
1/3cupminced parsley
1/4cupminced chives
Instructions
Season the steaks with salt and pepper. Let stand at room temperature for 30 minutes.
Preheat a grill to high. In a medium bowl, mix the olives with the peppers, capers, lemon juice, garlic, and anchovies. Gradually stir in the olive oil, then fold in the parsley and chives. Season the salsa verde with salt and pepper.
Grill the steaks over high heat, turning a few times, until an instant-read thermometer inserted in the thickest part of the meat registers 120 degrees F, 10 to 12 minutes. Transfer to a carving board and let rest for 10 minutes.
Carve the steaks off the bone and then carve the meat against the grain. Transfer to a platter and serve with the salsa verde.