Ingredients
8 1 in trimmed New York steaks, aka New York
shell or strip steaks, 12 to 14 oz. each
-Kosher salt and freshly ground pepper
-1 cup plus 3 tablespoons evoo
-3 tablespoons finely chopped drained anchovies
-2 tablespoons capers, drained and chopped
-1 tablespoon red wine vinegar
-1/2 bunch flat-leaf parsley, picked, washed, dried,
chopped
-1/4 cup finely minced chives
-1/4 cup finely chopped tarragon
-2 tablespoons finely chopped chervil
-1 shallot finely minced
-Finely grated zest of lemon(reserve remaining lem-
on for the hearts of romaine salad
-3 cloves of garlic, peeled and slightly crushed
-4 tablespoons finely chopped thyme leaves
-Fleur de sel
Preparation
-Season steaks w/kosher salt and pepper, let sit for 1 hour -Make salsa verde:combine the 1 cup evoo and re- maining ingredients except garlic, thyme and fleur de sel. Mix well and season to taste w/pepper -Reserve 1/2 cup of salsa verde in a small bowl; re- frigate for the potato and and fennel salad with steak and sauce gribiche (recipe follows) -Set remainder salsa verde aside to serve with the grilled steaks -rub steaks w/ 3 tbl evoo, garlic and thyme -Cook steaks 3-4 min/side on grill for rare, or sear in cast iron skillet -Reserve two of the steaks, cool wrap and refriger- ate for the potato and fennel salad -Let remaining steaks rest for 10 min, slice then sea- son with a little fleur de sel, if you like, and salsa verde
