Ingredients
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1 1/2 cups packed fresh parsley
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2 cloves garlic, roughly chopped
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2 anchovies
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2 tbsp lemon juice
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1/4 cup capers in brine, drained
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1/2 cup olive oil
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4 thin boneless New York strip steaks (about 2 lbs total)
Steps
1
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.
2
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.
3
Slice steaks and serve with salsa verde.
