Make the caper sauce up to 1 day ahead; refrigerate. Bring to room temperature before serving. Recipe by Charlyne Mattox, June 2011; from the Real Simple

 

Ingredients:

•  2 cup(s) chopped fresh flat-leaf parsley

•  1/2 cup(s) olive oil

•  1/4 cup(s) capers, chopped

•  2 tablespoon(s) red wine vinegar

•  1 clove(s) garlic, chopped

•  Kosher salt and black pepper

•  3 T-bone steaks (about 1 1⁄4 inches thick; 4 1⁄2 pounds total) or 3 pounds strip or flank steak

 

Preparation:

1.  In a medium bowl, mix together the parsley, oil, capers, vinegar, garlic, 1 teaspoon salt, and ¼ teaspoon pepper.

2.  Heat grill to medium-high. Season the steaks with 2 teaspoons salt and ½ teaspoon pepper. Grill, turning once, 5 to 7 minutes per side for medium-rare. Let rest at least 5 minutes before slicing. Serve with the caper sauce.

 

March 2012

 

Source: Cooking Light