8 cloves garlic, chopped
1 cup chopped parsley leaves (about 1/2 bunch)
1 lime, zested and juiced
1/4 cup olive oil
Salt and freshly ground black pepper
2 (1-inch) thick rib-eye steaks
Combine all the ingredients and spread half over the top of steaks. Put plastic wrap over steaks and flip to coat other side with remaining gremolata. Wrap and let sit for 30 minutes to 1 hour. (Also can be done using a plastic resealable bag.) Flip steaks once while marinating.
Heat grill to medium-high heat. Grill steaks for 4 to 5 minutes on each side for medium-rare. Remove to a serving platter and let rest for at least 10 minutes.
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