Grilled Ribeye Steak with Parsley Salsa Verde

Serves 4

• 4 ea 8oz boneless ribeye steaks (or any cut of steak will work)
• Kosher Salt
• Fresh cracked black pepper
• 1 bunch of Italian Flat leaf Parsley (washed and dried)
• 2 ea shallots finely minced
• 1 ea Fresno Chili cut in ½ seeds removed
• 1 ea lemon, zest and juice
• 2 garlic cloves finely minced
• 1 cup Extra Virgin Olive oil
• Salt and Pepper

For the Steaks

Season each steak liberally with the salt and pepper and let sit for 15-20 minutes.

Cook over medium high grill until desired temperature.

Remove from the grill and let rest for 5 minutes before serving

For the Sauce

Place all ingredients in a medium size mixing bowl.

Add the lemon Juice and Olive oil and mix until incorporated.

Season with salt and pepper.

*this sauce can be made and stored for a maximum of 3 days in the refrigerator.
* this sauce also pairs really nice with grilled lamb, pork or chicken.