- 2 lean beef steaks (6 oz each) - Salt and freshly ground black pepper - Olive oil spray - 1 cup fresh parsley leaves - 1 tablespoon capers, rinsed and drained - 1 clove garlic, minced - Zest of one lemon - Juice of half a lemon - 1 tablespoon red wine vinegar

Preheat your grill to medium-high heat. Season the beef steaks with salt and pepper on both sides. Lightly spray the grill with olive oil spray to prevent sticking. Grill the steaks for about 4 minutes on each side or until desired doneness is reached. While the steaks are grilling, prepare the salsa verde by combining parsley, capers, garlic, lemon zest, lemon juice, and red wine vinegar in a food processor. Pulse until finely chopped but not pureed. Once the steaks are cooked, let them rest for a few minutes before slicing. Serve the grilled steaks topped with a generous spoonful of salsa verde.