Grilled New York Strip Steak with Salsa Verde

Ingredients

• 0.1 teaspoon anchovy paste 
• 12 oz beef top loin steak boneless (New York strip, )
• 1.5 teaspoons bottled capers drained finely chopped
• 0.1 teaspoon dijon mustard 
• 2 tablespoons flat-leaf parsley fresh finely chopped
• 0.3 teaspoon garlic minced
• 1.5 tablespoons olive oil extra-virgin
• 1.5 teaspoons red-wine vinegar 
• 2 teaspoons water 
• 1.5 tablespoons coarsely sandwich bread white firm crumbled

Equipment

• bowl
• grill
• mortar and pestle

Directions

1. Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill.
2. Mash together bread crumbs, vinegar, capers, garlic, anchovy paste, and mustard using a mortar and pestle (or see cooks' note, below).
3. Add parsley, oil, and salt and pepper to taste and stir until combined well. Stir in water.
4. Pat steak dry and season on both sides with salt and pepper. When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill steak on lightly oiled grill rack, uncovered, turning once, about 10 minutes total for medium-rare.
5. Let stand10 minutes.
6. Stir sauce and serve with steak.
7. * Also called "Kansas City" or "ambassador" steak.
8. ·Sauce can also be whisked together in a small bowl. Mince and mash garlic to a paste with a pinch of salt before adding to bowl.