Ingredients Jump to Instructions ↓

  1. 8 cloves garlic , chopped

  2. 1 cup chopped parsley leaves (about 1/2 bunch)

  3. 1 lime , zested and juiced

  4. 1/4 cup olive oil Salt and freshly ground black pepper

  5. 2 (1-inch) thick rib-eye steaks

  6. 2 large poblanos

  7. 1/2 cup freshly chopped parsley leaves

  8. 2 limes, zested and juiced

  9. 1/4 cup half-and-half Salt and freshly ground black pepper

  10. 1 (5-pound) watermelon, peeled, sliced and seeds removed

  11. 1 carton raspberries

  12. 1 cup chopped fresh coconut

  13. 4 ounces feta , crumbled

  14. 1/4 cup chopped sweet onion

  15. 1/4 cup red wine vinegar

  16. 1/2 cup extra-virgin olive oil Vanilla salt Pinch cayenne

  17. 1 cup chopped mint leaves

  18. 1 red onion , sliced thick

  19. 1 cup dried mission figs, halved

  20. 2 cups balsamic vinegar

  21. 1/2 teaspoon red chili flakes Olive oil Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. For the rib-eye: Combine all the ingredients and spread half over the top of steaks. Put plastic wrap over steaks and flip to coat other side with remaining gremolata . Wrap and let sit for 30 minutes to 1 hour. (Also can be done using a plastic resealable bag.) Flip steaks once while marinating. Heat grill to medium-high heat. Grill steaks for 4 to 5 minutes on each side for medium-rare. Remove to a serving platter and let rest for at least 10 minutes. For the cream sauce : Grill poblano peppers until they are charred and soft. Remove to a cutting board and chop. Add them to a blender along with the remaining ingredients and blend until smooth Transfer to a serving bowl. For the salad: Place watermelon slices on the grill until they get nice char marks. Remove to a cutting board and chop . Place the watermelon into a large bowl and add the raspberries, coconut and crumbled feta. In another bowl whisk the onion, vinegar, olive oil, vanilla salt, and cayenne to combine. Pour over the watermelon mixture, add mint , and toss. For the onions: In a medium saucepan over low heat, add the figs, balsamic vinegar and chili flakes. Simmer until it reduces by 1/3, then strain the vinegar into a medium bowl. Add the onions and drizzle with olive oil. Season with salt and pepper, to taste, and let marinate for 30 minutes to 1 hour. Place on the grill for a few minutes to char each side. Serve rib- eyes with cream sauce, salad and glazed onions. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.


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