Steaks with frying peppers and gremolata

Paleo, Gluten Free, Soy Free, Low Calorie

2 Servings, 540 Calories/Serving

40 Minutes

A simple Italian parsley-citrus relish, gremolata is well worth incorporating into your repertoire. Chef Justine swaps in lime zest for traditional lemon, but hers is every bit as delicious as the original. Here it brightens the sweet (not spicy) frying peppers that accompany pan-seared steaks.


  • Fresh flat-leaf parsley
  • 1 to 2 garlic cloves
  • ¼ ounce pine nuts
  • 1 lime
  • Fresh oregano
  • ¼ teaspoon sweet smoked paprika
  • Two 6-ounce top sirloin steaks
  • 3 ounces spring onions
  • 5 ounces cherry tomatoes
  • 2 tablespoons butter (optional)
  • 5 ounces sweet Italian frying peppers



Prep the ingredients

  • Let the butter come to room temperature.
  • Strip the the parsley leaves from the stems; coarsely chop the leaves.
  • Coarsely chop the garlic.
  • Coarsely chop the pine nuts.
  • Zest the lime.
  • Strip the oregano leaves from the stems; finely chop the leaves.


Make the gremolata

In a mixing bowl, combine the parsley, garlic, pine nuts, and half the lime zest (reserve the remaining zest for the paprika butter). Season to taste with salt and pepper.


Make the paprika butter

In a small bowl, using a fork, mash the butter with the oregano, paprika, and remaining lime zest (for a strictly paleo version, replace the butter with 1 tablespoon oil). Season to taste with salt.


Cook the steak

  • Pat the steaks dry with a paper towel and season generously with salt and pepper.
In a pan, warm 1 tablespoon oil over medium-high heat until hot but not smoking. Add the steaks and cook until well browned, 4 to 5 minutes per side for medium rare, depending on thickness. Transfer to a plate and let rest. While the meat cooks, start the vegetables.


Cook the spring onions and peppers

  • Trim the root ends from the spring onions; slice the onions in half lengthwise.
  • Cut the cherry tomatoes in half.
In the same pan used for the steak, add 1 tablespoon oil if dry. Warm over medium heat until hot but not smoking. Add the spring onions, season with salt, and cook, turning once, until lightly charred and softened, 3 to 4 minutes per side. Transfer to a plate.
In the same pan, raise the heat to medium-high and, if dry, add 1 more tablespoon oil. Add the peppers and season generously with salt. Cook, turning occasionally, until slightly charred and just starting to soften, 4 to 5 minutes.
Transfer the spring onions, peppers, and tomatoes to the bowl with the gremolata and toss to combine.



Transfer the steaks to individual plates. Top with the paprika butter (or oil), and serve with the vegetables.

Nutrition per serving: Calories: 540, Protein: 37 g, Total Fat: 37 g, Monounsaturated Fat: 24.5 g, Polyunsaturated Fat: 4 g, Saturated Fat: 6 g, Cholesterol: 90 mg, Carbohydrates: 16 g, Fiber: 6 g, Added Sugar: 0 g, Sodium: 570 mg
Contains: tree nuts, milk

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