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Ingredients
- 1 bunch fresh Italian parsley
- 6 pepperoncini (or banana) peppers
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
- 1 ½ lb boneless grilling steaks (such as New York strip, ribeye, or tenderloin)
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 2 teaspoons unsalted butter
- 1 lemon, for juice
Steps
- Preheat grill (or grill pan) on medium-high. Chop parsley finely (1 cup). Chop pepperoncini finely, discarding stems and seeds (¼ cup). Combine parsley, pepperoncini, oil, garlic, and oregano.
- Season steaks with salt and pepper, then place on grill (wash hands). Coat tops of steaks with one-half parsley mixture; grill 3 minutes without flipping, then flip steaks and coat other side with remaining half parsley mixture. Grill 3–5 more minutes until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Remove steaks from grill and let stand 5 minutes before serving; temperature will rise 5–10°F during this time.
- Top steaks evenly with butter; squeeze lemon juice over steaks. Serve.
The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.
Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.
If fruits and vegetables are part of this recipe, be sure to wash thoroughly.
Amount per ¼ recipe serving: Calories 470, Total Fat 28g, Sat Fat 9g, Trans Fat 0g, Chol 160mg, Sodium 550mg, Total Carb 3g, Fiber 1g, Total Sugar 0g, (Incl. 0g Added Sugars), Protein 50g, Vitamin D 0%, Calc 4%, Iron 30%, Potassium 15%