By Food & Wine
Rib Eye with Charred Spring Onions and Salsa Verde
Instructions
Prep:30min
Chef Hillary Sterling's Rib Eye with Charred Spring Onions and Salsa Verde pairs medium-rare rib-eye with a parsley, tarragon, and chive salsa verde.
Updated at: Wed, 22 Oct 2025 20:35:35 GMT
Nutrition balance score
Unbalanced
Glycemic Index
32
Low
Glycemic Load
6
Low
Nutrition per serving
Calories1306 kcal (65%)
Total Fat118.5 g (169%)
Carbs17.2 g (7%)
Sugars6.1 g (7%)
Protein48 g (96%)
Sodium6126.2 mg (306%)
Fiber6.3 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1 poundboneless rib eye steak
about 1 inch thick
2 tablespoonskosher salt
divided
1 sprigrosemary
2 tablespoonsvincotto
or 1 tablespoon balsamic vinegar plus 1 tablespoon honey
⅔ cupolive oil
divided
1 cupfresh flat-leaf parsley leaves
packed
½ cupfresh tarragon leaves
packed
6 tablespoonsfresh chives
chopped
1 ½ tablespoonsdijon mustard
1 tablespoondrained capers
![2 to 3 oil-packed anchovy fillets (to taste) (from 1 [2-ounce] can), drained](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1563975250/custom_upload/9cc8a64c62a7ac37698fda197704e609.jpg){kind=small}
2oil-packed anchovy fillets
to taste, from 1 ounce can, drained
1 x 9 ouncespring onions
bunch, trimmed and halved lengthwise
1 tablespoonfresh lemon juice
from 1 lemon
Instructions
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