- 2 lean beef steaks (6 oz each) - Salt and freshly ground black pepper - 1 tablespoon olive oil - Zest of 1 lemon - 1 cup fresh parsley leaves, chopped - 2 tablespoons capers, rinsed and drained - 2 anchovy fillets, chopped (optional) - Juice of half a lemon - 1 garlic clove, minced - 2 tablespoons red wine vinegar - Salt and pepper to taste

1. Preheat your grill or grill pan over medium-high heat. 2. Season the beef steaks with salt, pepper, and lemon zest. 3. Brush the steaks lightly with olive oil. 4. Grill the steaks for about 4 minutes on each side for medium rare or until cooked to your desired doneness. 5. While the steaks are grilling, prepare the salsa verde by combining parsley, capers, anchovies (if using), lemon juice, garlic, red wine vinegar, salt, and pepper in a bowl. Mix well. 6. Once the steaks are done, let them rest for a few minutes before slicing. 7. Serve the grilled beef with a generous spoonful of salsa verde on top.