This Gremolata sauce was a great find from a cookbook by Lynn Rossetto Kasper. This gremolata could be used on all kinds of things as a great marinade or a way to intensify grilled meats or over vegetables or salads. The basic concept is to take the zest of 1/2 a lemon and mix it with chopped parsley, a crushed salty garlic clove, salt, pepper, lemon juice, and olive oil. Use about 1/2 cup of olive oil and about 2 table spoons of lemon juice. Add more garlic if desired. The bottom photo shows a bowl of a great pesto sauce made from roasted walnuts and Asian basil.
The steak was grilled at two different temperatures. First, it was cooked on a higher heat for about 2 minutes on each side. Then the heat was reduced to low and cooking continued for about 6 minutes on each side. The steak was a New York strip and it was about 1 1/4" thick. After cooking, the steaks were bathed in the gremolata sauce and allowed to rest for about 10 minutes, covered.
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