Category: Beef

Grilled Steak with Salmoriglio Sauce

Posted on by Carfagnas Market
  • 2 cloves garlic, finely minced
  • 1 tablespoon fresh oregano, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 1/4 teaspoon hot pepper flakes
  • 3/4 cup olive oil
  • 1 teaspoon kosher salt
  • zest and juice and from 1 large lemon
  • 1-pound boneless strip or ribeye steak, about 1” thick

In a medium bowl, combine the garlic, oregano, thyme, and hot pepper flakes. Whisk in the olive oil and salt. Add the lemon juice and zest, whisking to combine. Pour off 1/2 cup of the marinade into a separate bowl to use as a sauce. The remaining sauce will be used as a marinade for the steak.

To prep your steak, remove the steak from the refrigerator and place it onto a plate. Pour the remaining sauce over the steak, using tongs to flip over the steak to coat it well with the sauce. Set the steak aside to marinate for up to 1 hour, turning it over a few times to keep all sides covered with the sauce.

To grill your steak, prep your grill for direct cooking over medium-high heat. If using a grill pan, be sure it is very hot before placing the steak in it. Grill the steak for about 6-7 minutes on side one, turning over to cook side two for another 3-4 minutes for medium-rare. The cooking time is longer on side one to assure good grill marks. To cook to medium, add an additional 1-2 minutes on each side.

Transfer to a cutting board and let rest for about 10 minutes. Baste the steak with additional sauce. Thinly slice against the grain. Serve with grilled bread and the reserved sauce on the side.


Like many Italian recipes, the origin of Salmoriglio Sauce is uncertain. Sicily and Calabria are the areas where Salmoriglio is best known to be traditional. In both regions, the main ingredients are lemon juice, olive oil, garlic, and oregano. The addition of lemon helps to tenderize meats like beef and lamb. The sauce also adds great flavor to fish and vegetables, basting on before and after cooking. Be sure to serve with some great Italian bread to further enjoy this delicious sauce and marinade.

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Recipe: Cindy Ramsey

Photo: Cindy Ramsey

This Entry Was Posted in Beef

Carfagna’s Famous Christmas Prime Rib Roast

Posted on by Carfagnas Market

When we think of Christmas week at Carfagna’s, we think of the long lines of customers patiently waiting to pick up their professionally trimmed and tied Prime Rib Roasts. It’s a tradition unlike any other. Wake up, grab some coffee for the road, and set out for an afternoon at Carfagna’s Market. Lined up along the store front waiting for 10:00am to strike and the doors to open. Some customers like to make a bee line straight to the ticket counter, and some enjoy the ease of the day spent browsing at our selection of specialty meats, foods and Italian delicacies. One things for sure, about every other customer coming through the door is there to grab one of our Prime Rib Roasts. Trimmed and tied to perfection, our Christmas dinner wouldn’t be the same without this delicious roast. So come see us again this Christmas and don’t forget to see Raj in the wine department so he can pair the perfect wine with your Holiday Feast!

If you’re wondering how we like to prepare a Prime Rib Roast, here’s our recipe for both Bone-In and Boneless Roasts:

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