Grilled Rib Eye and Scallions
3.7g
Net Carbs
28.3g
Protein
56.1g
Fat
1.4g
Fiber
647
Calories
Cooking tip: This recipe makes amazing use of a fresh herb garden! If you have fresh rosemary, you can replace the dried rosemary with 1 sprig fresh rosemary. And if you have access to spring onions, the slightly bulkier cousin to scallions, they work well in this recipe too! Use a total of about 3 ounces spring onions as a replacement for the scallions without changing the net carbs for this recipe.
Ingredients:
- 1 tablespoon kosher salt, coarse Morton
- 1 teaspoon dried rosemary USDA
- 5 tablespoons olive oil USDA
- 1 teaspoon allulose, granulated Wholesome
- 1/4 cup fresh tarragon Fresh Direct
- 1 1/2 tablespoons balsamic vinegar, regular, 134015 DeLallo
- 1/2 cup fresh parsley FNDDS
- 1 pound raw rib eye beef steak, choice, 0" trim USDA
- 1/4 cup fresh chives FNDDS
- 2 teaspoons dijon mustard Woodstock
- 2 eas canned european anchovies, in oil, drained USDA
- 1 1/2 teaspoons canned capers, drained USDA
- 2 eas fresh lemon juice, yield per wedge USDA
- 1/2 teaspoon kosher salt, coarse Morton
- 6 meds fresh young green scallions FNDDS
Directions:
- Season each side of the steak with ½ tablespoon kosher salt. Place in a resealable bag with balsamic vinegar, 1 tablespoon olive oil, rosemary, and allulose. Seal bag and turn a few times to evenly distribute marinade. Allow to marinate at room temperature for an hour or for up to 6 hours in the refrigerator.
- Just before cooking the steak, make Italian salsa verde. In a food processor, pulse Italian parsley, tarragon, and chives until evenly chopped. Add Dijon mustard, capers, and anchovies, then with the food processor running drizzle ¼ cup olive oil in until fully incorporated and creamy. Stir in ¼ teaspoon kosher salt and set aside until needed.
- Heat grill over high flame.
- Remove steak from the marinade and grill for 4 minutes. Flip steak and add scallions to the grill. Grill scallions, turning once, until scorched in places and tender, about 4 minutes. Grill steak until it reaches an internal temperature of 120°F for medium rare, about 4 minutes after flipping.
- Rest steak for 5 minutes, then slice across the grain into ¼-inch thick pieces. Arrange on a platter with grilled scallions, squeeze the juice of ½ lemon over the steak and scallions and season scallions with ¼ teaspoon kosher salt. Serve while warm with Italian salsa verde. One serving is about 5-ounces cooked steak, 2 scallions, and 2 rounded tablespoons Italian salsa verde.
