Ingredients
1
1/2 tbsp coarsely crumbled firm white sandwich bread
1
1/2 tsp red-wine vinegar
1
1/2 tsp drained bottled capers, finely chopped
2
tbsp finely chopped fresh flat-leaf parsley
1
1/2 tbsp extra-virgin olive oil
1
(12-oz) boneless beef top loin steak (New York strip, 1 inch thick)*
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). Add parsley, oil, and salt and pepper to taste and stir until combined well. Stir in water.
3.
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. Let stand10 minutes.
4.
Stir sauce and serve with steak.
6.
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.
7.
* Also called \"Kansas City\" or \"ambassador\" steak.
New-York Restaurants
