Steaks with Cilantro-Corn Gremolata

in Beef, Condiments, Cookouts & Picnics, Corn, 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.” 🙂

Jason is super picky about red meat so on the extremely rare steak night, I just spring for filets from Costco. 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… add one
  • I’m loving the topping for this steak! It looks so fresh and delicious!

  • Oh, I love this idea! Too often I just default to regular old steak sauce, but this is a very creative and delicious sounding alternative! Thanks for sharing!

  • “Goes well with margaritas” sounds good to me! I love the fresh flavors of gremolata. I think it must taste divine with just about any protein!

  • We love gremolata! This looks awesome.

  • This looks fresh and yummy! Even for a girl who rarely eats steak! 🙂

  • I love a good piece of meat! This looks darn delicious!

  • The gremolata reminds me of a chunky chimichurri – which I love. I need to try this recipe!

  • We also rarely eat steak, but when we do we go whole hog with a Gorgonzola butter. YUMM!!

  • What a gorgeous plate! It looks too pretty to eat!

  • Oh man, that gremolata looks amazing! Nicely done!

  • I can’t stop laughing about the t-bone in the crockpot! That is definitely something I would have done a couple of years ago, too funny!

  • Gremolata sounds great, though the indulgence of going Oscar style shouldn’t be entirely let go (everybody’s got to have an extra special dinner sometimes).

    The crockpot story is just too good!

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