Serves: 4
Total Calories: 385
Light a fire in a charcoal grill or preheat a gas grill to medium-high. Rub the steaks with the olive oil and season with the salt and pepper.
Place the steaks on the grill rack and grill for 4 to 5 minutes on each side for medium-rare. (To check the doneness, use a sharp knife to cut into one of the steaks the meat should be juicy and pink.)
Slice each steak and serve on a warmed plate with 3 generous spoonfuls of salsa verde on the side.
From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Grilled Rib-Eye Steaks With Salsa Verde recipe is from the Dinner Parties Cookbook. Download this Cookbook today.
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