Grilled New York Strip Steak with Salsa Verde

  • Yield : 1 serving
  • Prep Time : 15m
  • Cook Time : 10m
  • Ready In : 35m
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  • 1 1/2 tablespoons coarsely crumbled firm white sandwich bread
  • 1 1/2 teaspoons red-wine vinegar
  • 1 1/2 teaspoons drained bottled capers, finely chopped
  • 1/4 teaspoon minced garlic
  • 1/8 teaspoon anchoy paste
  • 1/8 teaspoon Dijon mustard
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 1/2 tablespoons extra-virgin olive oil, plus extra for brushing
  • Salt and freshly ground black pepper
  • 2 teaspoons water
  • 1 (12-ounce) 1-inch-thick boneless beef top loin steak (New York strip)
  • Vegetable oil, as needed


Step 1

Preheat an indoor grill pan or outdoor grill. (If using a charcoal grill, open vents on bottom of grill.)

Step 2

Mash together crumbled bread crumbs, vinegar, capers, garlic, anchovy paste, and mustard using a mortar and pestle (see cook's note). Add parsley, oil, and salt and pepper, to taste, and stir until combined well. Stir in water. Set aside and keep warm.

Step 3

Lightly brush the steak with oil and season on both sides with salt and pepper. Grill steak, turning once, about 10 minutes total for medium-rare. Let stand 10 minutes. Stir sauce and serve with steak.

Step 4

Cook's Note: Sauce can also be whisked together in small bowl. Mince and mash garlic to a paste with a pinch of salt before adding to a bowl.

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