Dinner Tonight: Grilled Steak with Sauce Gribiche

Ingredients

• 2 tablespoons capers coarsely chopped
• 1 tablespoon dijon mustard 
• 1  eggs 
• 3 tablespoons herbs like: thym mixed such as parsley, chives, tarragon, dill, etc. chopped
• 1.5 cups olives neutral
• 2 tablespoons red wine vinegar 
• 4 servings salt to taste
• 1  shallots finely chopped
• 2 pound fat-trimmed beef flank steak such as skirt or flank

Equipment

• bowl
• whisk
• pot
• grill
• grill pan

Directions

1. Bring a small pot of water to a simmer and carefully lower in the egg. Bring to a boil, then turn down to simmer for 4 minutes.
2. Remove and cool completely under a cold faucet, or in a bowl of ice water. Carefully remove the shell and place the egg in a bowl with the mustard, vinegar, shallots, and a good pinch of salt. Mash lightly to combine, then drizzle in the oil very slowly, whisking vigorously, to create an emulsion. You can add the oil a little more quickly once a good emulsion has been formed, whisky all the while.
3. Add the herbs and capers and season to taste with salt and vinegar.
4. Rub the steaks with salt, pepper, and a little oil. Grill to desired doneness on a grill or grill pan.
5. Remove from the heat and allow to rest at least five minutes, then slice and arrange on a platter. Spoon the sauce over the steaks, or serve it separately.