Steaks with Cilantro-Corn Gremolata

by Shawnda on September 22, 2010

in Beef,Condiments,Lighter & Healthier

I haven’t always been steak savvy. Proof? I once cooked a T-bone in the crockpot. I wanted a barbecue beef sandwich and figured that a T-bone + barbecue sauce would cut it. The horror on a friend’s face when I told them my plans for dinner!

When you buy a slab of steak at the grocery store, it even comes with the preferred cooking method on the label (Ideal for Grilling, etc). I can assure you, that label on that T-bone did not read “Ideal for Crockpot.” :)

The Foodie Groom is super picky about red meat so on the rare steak night, I just spring for filets. I almost always cook it the same way: seared in oil (or half butter/half oil), and then finished off in the oven. More often than not, we go Oscar style. It’s more than just a tad on the indulgent and rich side so when I want to go lighter, I think Gremolata.

Gremolata is a parsley-garlic-lemon zest mixture that really brightens up a steak. And fish. And grilled chicken. While there’s absolutely nothing wrong with “just a steak,” I like to serve it with something else. And since it’s summer, triple digit and miserable hot, I opted for a more festive twist (read: goes well with margaritas) on the classic gremolata.

Steaks with Cilantro-Corn Gremolata

A festive, summery twist on the classic gremolata. Serve it on steak, chicken, or fish.


  • 2 Tbsp olive oil
  • 2 steaks (I used filets)
  • Salt
  • Pepper
  • large handful of cilantro
  • 1 clove garlic
  • 1 small jalapeno, seeded and stem removed
  • 1 lime, zested and then quartered
  • Kernels cut from 1/2 a corn cob (roasted until lightly charred)


  1. Preheat oven to 375.
  2. Heat oil in an oven safe pan over high heat until very hot.
  3. Pat steaks with a paper towel and then season both sides liberally with salt and pepper.
  4. Sear for 1-2 minutes (depending on thickness) on each side, or until a nicely browned.
  5. to the oven and cook to desired doneness (use a meat thermometer). Remove from the oven and tent with foil. Let stand in the pan 5 minutes before serving.
  6. Finely chop cilantro, garlic, jalapeno, and corn (or process in a small food processor).
  7. Toss with lime zest, a pinch of salt, and the juice from 1-2 lime wedges.
  8. Top each steak with the gremolata and serve with remaining lime wedges.


Yields: 2 servings

Source: Confections of a Foodie Bride

Estimated time: 20 minutes

Nutritional Information
(Gremolata only, mileage varies with steak cut/size)
Calories: 27.3 | Fat: .5 | Fiber 1
WW Points: 0

{ 12 comments… read them below or add one }

Leave a Comment

Previous post:

Next post: