Grilled Rib Eye and Scallions Recipe

Name: Grilled Rib Eye and Scallions
Prep time: 80M
Cook time: 8 min
Total time: 88 min
Yield: 3
Ingredients: 1 raw rib eye beef steak, choice, 0" trim USDA; 1 kosher salt, coarse Morton; 1 dried rosemary USDA; 1.5 balsamic vinegar, regular, 134015 DeLallo; 1 allulose, granulated Wholesome; 5 olive oil USDA; 0.5 fresh parsley FNDDS; 0.25 fresh tarragon Fresh Direct; 0.25 fresh chives FNDDS; 2 dijon mustard Woodstock; 1.5 canned capers, drained USDA; 2 canned european anchovies, in oil, drained USDA; 0.5 kosher salt, coarse Morton; 6 fresh young green scallions FNDDS; 2 fresh lemon juice, yield per wedge USDA

3.7g
Net Atkins Count ^TM

Prep Time: 80 Minutes
Style:Italian
Cook Time: 8 Minutes
Phase: Phase 1
Difficulty: Moderate

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

28.3g

Protein

56.1g

Fat

1.4g

Fiber

647.4cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

1 lb raw rib eye beef steak, choice, 0" trim USDA
1 Tbsp kosher salt, coarse Morton
1 tsp dried rosemary USDA
1 1/2 Tbsp balsamic vinegar, regular, 134015 DeLallo
1 tsp allulose, granulated Wholesome
5 Tbsp olive oil USDA
0 1/2 cup fresh parsley FNDDS
0 1/4 cup fresh tarragon Fresh Direct
0 1/4 cup fresh chives FNDDS
2 tsp dijon mustard Woodstock
1 1/2 tsp canned capers, drained USDA
2 ea canned european anchovies, in oil, drained USDA
0 1/2 tsp kosher salt, coarse Morton
6 med fresh young green scallions FNDDS
2 ea fresh lemon juice, yield per wedge USDA

DIRECTIONS

Season each side of the steak with ½ tablespoon kosher salt. Place in a resealable bag with balsamic vinegar, 1 tablespoon olive oil, rosemary, and allulose. Seal bag and turn a few times to evenly distribute marinade. Allow to marinate at room temperature for an hour or for up to 6 hours in the refrigerator.
Just before cooking the steak, make Italian salsa verde. In a food processor, pulse Italian parsley, tarragon, and chives until evenly chopped. Add Dijon mustard, capers, and anchovies, then with the food processor running drizzle ¼ cup olive oil in until fully incorporated and creamy. Stir in ¼ teaspoon kosher salt and set aside until needed.
Heat grill over high flame.
Remove steak from the marinade and grill for 4 minutes. Flip steak and add scallions to the grill. Grill scallions, turning once, until scorched in places and tender, about 4 minutes. Grill steak until it reaches an internal temperature of 120°F for medium rare, about 4 minutes after flipping.
Rest steak for 5 minutes, then slice across the grain into ¼-inch thick pieces. Arrange on a platter with grilled scallions, squeeze the juice of ½ lemon over the steak and scallions and season scallions with ¼ teaspoon kosher salt. Serve while warm with Italian salsa verde. One serving is about 5-ounces cooked steak, 2 scallions, and 2 rounded tablespoons Italian salsa verde.

Cooking Tip

This recipe makes amazing use of a fresh herb garden! If you have fresh rosemary, you can replace the dried rosemary with 1 sprig fresh rosemary. And if you have access to spring onions, the slightly bulkier cousin to scallions, they work well in this recipe too! Use a total of about 3 ounces spring onions as a replacement for the scallions without changing the net carbs for this recipe.