> 1 1/2 cups packed fresh parsley
> 2 cloves garlic, roughly chopped
> 2 anchovies
> 2 tbsp lemon juice
> 1/4 cup capers in brine, drained
> 1/2 cup olive oil
> 4 thin boneless New York strip steaks (about 2 lbs total)
In a food processor, pulse the parsley, garlic, and anchovies until finely chopped, stopping and scraping occasionally. Pulse in the lemon juice and capers. Transfer to a small bowl. Stir in the oil. Season with salt and pepper to taste.
Set grill or grill pan to medium-high. Season the steaks with salt and pepper. Grill 3–4 min. per side for medium, or until desired doneness. Transfer to cutting board and let rest at least 5 min.
Slice steaks and serve with salsa verde.