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.
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