INGREDIENTS

2 1/2 – 3 lb. grass-fed top sirloin cap. Allow to come to room temperature (1–2 hours) before grilling

2 bunches flat leaf parsley, picked and washed

1 oz. capers

4 anchovy filets

1 tsp chili flakes or smoked paprika

2 lemons, zested

5 garlic cloves, roughly chopped

Sea salt, to taste

1 cup of the best olive oil you can find

INSTRUCTIONS

FOR THE PARSLEY-GARLIC SAUCE

This sauce is super easy to make if you have a food processor. If not, you can easily chop everything by hand and mix together.

1. Add the anchovies, garlic, lemon zest, capers, chili flake and half of the olive oil to a food processor. Process on high until everything is finely minced and mixed. Avoid big chunks of garlic, since this sauce is served raw.
2. Pulse in the picked parsley and add the remaining olive oil with a pinch of sea salt. Set aside at room temperature.

FOR THE STEAK

We used a mix of top sirloin cap (also known as culotte or picanha) and hangar steaks. We like to use some of the lesser-known cuts of meat that are a better value and push you to connect with your local butcher and ask them what they have available. Any type of meat that lends itself well to grilling can substitute for the steak in this recipe.

The key to great meat grilling is not messing with it too much. Remember that after you remove meat from the grill it continues to cook. Let your steak rest before slicing to allow this process to complete.

1. Pull the meat out of the fridge and let it come up to room temperature for about 1–2 hours before you’re ready to cook it. It also helps to dry the steak off with a paper towel as much as possible. A dry steak will caramelize much better, and develop a beautiful and flavorful crust. For seriously crusty steak, you can generously salt your meat and let it sit uncovered in the fridge overnight to air dry.
2. With your meat at room temp, generously season it with sea salt and a drizzle of olive oil.
3. Carefully place it on the hottest part of the grill, taking care to avoid flare-ups. Leave it on the grill for 3–5 minutes and then rotate it and flip it for another 3–5 minutes for medium-rare steak. The timing will vary based on thickness, cut and near-ness to the heat source: stay engaged.
4. Let your steak rest for at least 10 minutes and slice across the grain. Transfer to a plate or platter and spoon parsley-garlic sauce all over the grilled meat. Enjoy right away.