Steak Medallion Gremolada

Smaller medallions of steak make for elegant presentation – for the grill, pan, or social tabletop cooking.

1 pound of premium aged beefsteak, cut into medallions
1/4 – 1/2 tsp fine sea salt, to taste
freshly ground black pepper, to taste
1/4 cup chopped Italian parsley
1/4 cup pine nuts, toasted and salted
zest of one orange or tangerine
zest of 1/2 lemon
Extra Virgin Olive Oil, as needed
coarse ground black pepper
sea salt flakes (Fleur de Sel)

Have your butcher cut your steaks into small medallions 1/4 to 1/2 inch thick. Tenderloin is ideal for this and the most tender, NY strip is the next best and sirloin can also work nicely. Trim fat if desired. Also delicious with bone in Lamb Chops.

Preheat a medium hot to hot grill, or preheat a grill pan. Rest steaks at room temperature. Shortly before cooking, season steaks lightly with fine sea salt and black pepper.

Toss fresh minced parsley with pine nuts and zest to combine well, drizzle in olive oil to marry and season with cracked pepper and sea salt flakes as desired.

Grill steaks to rare / medium rare, remove from heat and top with a pinch of gremolada and serve over rice, risotto, polenta, potatoes, salad. Also great as an appetizer on a knot roll, or as a steak sandwich on a Honey Wheat Demi Baguette.

Chef’s Notes: This is a fun dish to cook socially sitting around a tabletop or island stove or a tabletop electric grill – each person cooking their own and serving themselves as medallions are done cooking.
---



If you'd like more delicious recipes and wine pairings, join my newsletter.

Visit 's wine and food blog TonysMareket.


If you liked this recipe, you may also like these beef and wine recipe pairings:




Return to recipe homepage.

You get my Free Newsletter with articles and tips just for signing up below. But for $2.10/mth, the cost of an incredibly tiny coffee at Starbucks, your wine drinking pleasure will soar.

World's Best Wine Writer

Natalie who?
Yes, I'm a certified sommelier and was named the World's Best Wine Writer at the World Food Media Awards. Blah, blah, blah. What really matters is that I know which wines can increase your hedonistic happiness... a lot. Don't worry, spam doesn't pair well with wine!

Natalie Maclean

Already one of our thirsty clan? SIGN IN

Want the best wines for your taste and budget?

Try my premium service...

FREE FOR 30 DAYS





Natalie Maclean's Wine Subscription
welcome back!
Need to register? Click here
Forgot your password? Reset

Already one of our thirsty clan 137,707 strong? Sign in here:

Email:
Password:
  Remember Me
 

Already one of our thirsty clan? SIGN IN
 

You get my Free Newsletter with articles and tips just for signing up below. But for $2.10/mth, the cost of an incredibly tiny coffee at Starbucks, your wine drinking pleasure will soar.

World's Best Wine Writer

Natalie who?
Yes, I'm a certified sommelier and was named the World's Best Wine Writer at the World Food Media Awards. Blah, blah, blah. What really matters is that I know which wines can increase your hedonistic happiness... a lot. Don't worry, spam doesn't pair well with wine!

Natalie Maclean
You just clicked on paid content, but you can try it for one month free right now...

Want the best wines for your taste and budget?

Try my premium service...

FREE FOR 30 DAYS





Natalie Maclean's Wine Subscription