Slow-Roasted and Grilled Steak with Gremolata-Style Sauce
Recipe courtesy of Canadian Beef
Featured PEI Ingredients
- Beef
Directions
Pat steak dry with a paper towel. Generously season all over with steak seasoning to your taste.
Place steak on a wire rack on top of a foil-lined rimmed baking sheet. Insert an oven-safe meat thermometer sideways into steak, avoiding fat and bone. Cook in preheated 275°F oven for about 50 minutes or until the thermometer reads 120°F (49°C).
Gremolata: Meanwhile, stir together parsley, lemon zest and juice, garlic, anchovy and oil in a bowl; set aside.
Remove steak from oven. Sear steak in a closed preheated barbecue over medium-high heat (400°F/200°C), turning once, for 4 to 6 minutes per side for medium-rare, until nicely browned and removing from grill when 10°F (6°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done).
Transfer steak to cutting board, cover loosely with foil and let rest for 10 to 15 minutes. Carve meat from the bone and across the grain into thin slices. Smear Gremolata onto a large serving platter, top with slices of steak, place the bone on the side for a dramatic presentation.
You can dry steak prior to cooking by placing steak on a rack on a platter uncovered in the fridge overnight.
