Beef, Broccolini, and Bread Salad with Salsa Verde

Ingredients

• 4 fillet anchovy 
• 1.5 pounds broccolini ends trimmed
• 0.3 cup capers 
• 2 cups flat-leaf parsley sprigs loosely packed
• 5  garlic cloves 
• 1 teaspoon kosher salt 
• 1 cup olive oil extra-virgin
• 1.5 tablespoons olive oil 
• 1 teaspoon pepper 
• 6 servings salsa verde 
• 6 servings steak and salad 
• 1.5 pounds new york strip steaks boneless fat trimmed
• 2.5 qts watercress sprigs loosely packed
• 0.3 cup citrus champagne vinegar 
• 5 slices pain au levain thick ()

Equipment

• food processor
• bowl
• frying pan
• grill
• aluminum foil

Directions

1. Make salsa verde: Whirl garlic and anchovies in a food processor until finely chopped.
2. Add remaining ingredients and pulse until herbs are chopped.
3. Pour about 1/3 cup salsa verde into a medium bowl. Chill remaining salsa verde, covered.
4. Add steaks to bowl, turn to coat, cover, and chill at least 2 and up to 24 hours; let stand at room temperature during last 30 minutes.
5. Heat a grill to medium (about 350). Put broccolini on a rimmed pan and brush with about 1/4 cup reserved salsa verde.
6. Brush bread with oil.
7. Grill bread, broccolini, and steak, turning once, until bread is browned and crisp (5 to 8 minutes), broccolini is tender-crisp and tops are lightly charred (about 10 minutes), and steaks are medium-rare (12 to 17 minutes).
8. Transfer to a board as done; tent steaks with foil and let rest 5 minutes.
9. Cut bread into small chunks and cut broccolini into 2 or 3 pieces on a diagonal. Slice steaks diagonally across the grain about 1/2 in. thick, then cut pieces in half.
10. Toss watercress in a large bowl with enough of reserved salsa verde to coat lightly, then transfer to a platter or plates. Toss bread, broccolini, and steak with remaining dressing and arrange over watercress.