Grilled Rib Eye and Scallions Recipe
![Atkins Grilled Rib Eye and Scallions](https://bucketeer-2ef062fa-a667-495f-9b8b-7d2ef5a7590d.s3.us-east-1.amazonaws.com/07e3cc3a3b6d7481414f2d1115f52725_ATK_USA_Grilled%20Rib%20Eye%20and%20Scallions.jpg)
3.7g
Net Carbs
Net Carbs
Prep Time: 80 Minutes
Style:Italian
Cook Time: 8 Minutes
Phase: Phase 1
Difficulty: Moderate
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
![calculator](https://www.atkins.com/wp-content/themes/atkins_theme/assets/images/calc.png)
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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1 lb raw rib eye beef steak, choice, 0" trim
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1 Tbsp kosher salt, coarse
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1 tsp dried rosemary
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1 1/2 Tbsp balsamic vinegar, regular, 134015
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1 tsp allulose, granulated Wholesome
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5 Tbsp olive oil
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0 1/2 cup fresh parsley
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0 1/4 cup fresh tarragon
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0 1/4 cup fresh chives
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2 tsp dijon mustard
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1 1/2 tsp canned capers, drained
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2 ea canned european anchovies, in oil, drained
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0 1/2 tsp kosher salt, coarse
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6 med fresh young green scallions
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2 ea fresh lemon juice, yield per wedge
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.