Grilled New York Steak By Traci Des Jardins

• 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

1. -Season steaks w/kosher salt and pepper, let sit for
2. 1 hour
3. -Make salsa verde:combine the 1 cup evoo and re-
4. maining ingredients except garlic, thyme and fleur
5. de sel. Mix well and season to taste w/pepper
6. -Reserve 1/2 cup of salsa verde in a small bowl; re-
7. frigate for the potato and and fennel salad with
8. steak and sauce gribiche (recipe follows)
9. -Set remainder salsa verde aside to serve with the
10. grilled steaks
11. -rub steaks w/ 3 tbl evoo, garlic and thyme
12. -Cook steaks 3-4 min/side on grill for rare, or sear in
13. cast iron skillet
14. -Reserve two of the steaks, cool wrap and refriger-
15. ate for the potato and fennel salad
16. -Let remaining steaks rest for 10 min, slice then sea-
17. son with a little fleur de sel, if you like, and salsa
18. verde

shell, salt, evoo, anchovies, capers, red wine vinegar, flatleaf parsley, chives, tarragon, chervil, shallot, remaining lem, salad, garlic

Taken from www.epicurious.com/recipes/member/views/grilled-new-york-steak-by-traci-des-jardins-52619401 (may not work)