Gremolata - fresh and zesty condiment for grilled beef

I first experienced gremolata in Florence, Italy as a college student and really did not think about it much until living in London, where a small, local restaurant, served it with a grilled lamb dish. It then was “on my radar!” I love the bright green color, the fresh zestiness, when combined with the deep flavors of grilled meats provides the perfect contrast and compliment.

It is very easy to make and can be whipped up in 5-10 minutes. (another plus for me, who is often short on time)

There are many recipes, I like this one from, Feasting at Home.com.

Gremolata

1 bunch flat leaf parsley

2 cloves garlic

zest of one lemon

2 tsp. lemon juice

1/2 c. olive oil

pinch or two of chili flakes, freshly ground salt and pepper to taste

Use the parsley leaves, discarding the stems, chop all items finely or put into a food processor to combine. Season to taste and serve! Best with Shortgrass Prairie grilled steak!