Dinner Meat Dishes Beef Main Course Beef Steak Recipes Rib Eye with Charred Spring Onions and Salsa Verde 4.0 (3) 2 Reviews "This is a great weeknight steak recipe that uses easy-to-find herbs and a few kitchen essentials to really maximize flavor," says chef Hillary Sterling of Ci Siamo in New York City, who shared her recipe with Food & Wine. "Vincotto — literally 'cooked wine' in Italian — is an ingredient I always have on hand for quick marinades and sauces. If you can't find it at your local specialty store, a combination of equal parts balsamic vinegar and honey works well as a substitute. Sweet and tangy, it will impart a ton of flavor on the rib eye in a short time." Sterling's marinade tenderizes the meat and also adds intense flavor to the skillet-seared steak. The sugar in the marinade mixture, which comes from the tangy-sweet vincotto, caramelizes while the steak cooks, adding delicious char. A drizzle of fresh lemon juice just before serving brightens up the smoky, umami-rich steak alongside an herb-packed salsa verde and juicy spring onions. By Hillary Sterling Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Photo by Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Lydia Pursell Prep Time: 30 mins Total Time: 1 hr 30 mins Servings: 2 Ingredients 1 (1-pound) boneless rib eye steak (about 1 inch thick) 2 tablespoons plus 3/8 teaspoon kosher salt, divided 1 (4-inch) rosemary sprig 2 tablespoons vincotto or 1 tablespoon balsamic vinegar plus 1 tablespoon honey ⅔ cup plus 2 tablespoons olive oil, divided 1 cup packed fresh flat-leaf parsley leaves ½ cup packed fresh tarragon leaves 6 tablespoons chopped fresh chives 1 ½ tablespoons Dijon mustard 1 tablespoon drained capers 2 to 3 oil-packed anchovy fillets (to taste) (from 1 [2-ounce] can), drained 1 (9-ounce) bunch spring onions (about 4 onions), trimmed and halved lengthwise 1 tablespoon fresh lemon juice (from 1 lemon) Directions Sprinkle steak evenly with 2 tablespoons salt. Place steak and rosemary sprig in a large ziplock plastic bag; pour vincotto and 1 tablespoon oil into bag. Seal bag, and place on a plate. Refrigerate at least 1 hour or up to 6 hours. Combine parsley, tarragon, chives, mustard, capers, and anchovies in a food processor. Pulse until roughly chopped, about 10 pulses. With processor running, pour 2/3 cup oil through food chute, and process until mixture is smooth, about 20 seconds. Transfer mixture to a bowl; stir in 1/8 teaspoon salt. Set salsa verde aside until ready to use. Heat remaining 1 tablespoon oil in a 12-inch cast-iron skillet over medium-high until shimmering. Remove steak from marinade, letting excess marinade drip off. Discard marinade in bag. Cook steak in skillet until lightly charred in spots and a thermometer inserted in thickest portion of meat registers 120°F for medium-rare, about 8 minutes (or to desired degree of doneness), flipping halfway through cook time. Transfer steak to a cutting board; let rest 5 minutes. Do not wipe skillet clean. Arrange spring onion pieces in a single layer in skillet; sprinkle evenly with remaining 1/4 teaspoon salt. Cook over medium-high, turning occasionally, until charred in spots and bulbs are tender, 3 to 4 minutes. Remove from heat. Slice steak against the grain into 1/4-inch-thick pieces, and transfer to a platter. Drizzle fresh lemon juice over steaks; serve alongside spring onions and salsa verde. Make Ahead Steak can be marinated up to 6 hours in advance. Note Vincotto is a thick, sweet syrup made from reduced unfermented grape must. Find it at Italian grocery stores or online at caputos.com. Suggested Pairing Robust, tannic Napa Cabernet: Buehler Estate Papa's Knoll Originally appeared: October 2022 Rate It Print