Ingredients:
- 2 lean beef steaks (6 oz each)
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- Juice of half a lemon
- 1 cup fresh parsley leaves, finely chopped
- 1 tablespoon capers, rinsed and chopped
- 2 anchovy fillets, finely chopped
- Zest of one lemon
- Juice of half a lemon
- 1 garlic clove, minced
- 2 tablespoons extra virgin olive oil
Instructions:
Preheat your grill to medium-high heat.
Season the beef steaks with salt and pepper, then drizzle with olive oil and lemon juice.
Grill the steaks for about 4 minutes on each side or until cooked to your desired level of doneness.
While the steaks are grilling, prepare the salsa verde by combining parsley, capers, anchovies, lemon zest, lemon juice, garlic, and extra virgin olive oil in a bowl. Mix well.
Once the steaks are done, let them rest for a few minutes before slicing.
Serve the grilled beef with a generous spoonful of salsa verde on top.
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