GRILLED GRASS-FED STEAK WITH SALSA VERDE

GRILLED GRASS-FED STEAK WITH SALSA VERDE image

Yield 4 Servings

Number Of Ingredients 11

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2 slices white bread, crusts removed and cut into ¼-inch pieces
2 anchovy fillets, minced
1 large clove garlic, minced
1 heaping teaspoon Dijon mustard
1 tablespoon drained capers
11/2 tablespoons white wine vinegar
1/2 cup extra-virgin olive oil
1/4 cups packed fresh Italian (flat-leaf) parsley
1/4 cup packed fresh mint
Salt and freshly ground black pepper
11/2 to 2 pounds grass-fed steak (skirt, flank, rib-eye, tri-tip or sirloin are all good choices)

Steps:

Process the bread in a food processor until ground fine, about 20 seconds. Add anchovies, garlic, mustard, capers, vinegar, olive oil, parsley and mint and process until well blended, about 30 seconds, scraping down sides of bowl as needed. Season to taste with salt and pepper and transfer to a bowl. Refrigerate at least 1 hour to let the flavors blend. Prepare a medium-hot fire in a charcoal or gas grill (see note). If using skirt steak, trim any excess fat and cut into 6-inch lengths. Season the meat liberally with salt and pepper. Put the steaks on the grill and cook, without moving, until well browned, 4 to 6 minutes. Flip steak and cook second side until just browned, 2 to 4 minutes longer for rare, about 5 minutes longer for medium rare (times will vary depending on the thickness of the steak). Transfer to cutting board and allow to rest 7 to 10 minutes. Cut the steaks against the grain into slices -- thick or thin depending on your taste -- and serve immediately accompanied by salsa verde. Note: To check grill temperature, count the seconds you can hold your hand, palm side down, 2 to 3 inches above the rack, until it feels uncomfortable: 3 seconds for medium-hot.