Grilled Steaks With Celery And Anchovy Salad

• 1 can (2 oz.) oil-packed anchovies, drained
• 2 large garlic cloves, roughly chopped
• 1 1/2 teaspoons lemon zest
• 2 tablespoons lemon juice
• 1/4 to 1/2 tsp. red chile flakes
• 1/3 cup extra-virgin olive oil
• Kosher or fine sea salt
• 4 boned beef rib-eye or New York strip steaks (3/4 to 1 in. thick; about 2 1/2 lbs. total)
• 1/4 cup sliced almonds
• 3/4 pound celery stalks (about 4 large), ends and leaves trimmed
• 1/2 bunch flat-leaf parsley

1. Heat a grill to medium-high (450u0b0). Put anchovies, garlic, lemon zest and juice, chile flakes, oil, and salt to taste in a blender and blend until smooth.
2. Put steaks on a rimmed baking sheet and coat all over with 5 tbsp. anchovy dressing. Set aside.
3. Toast almonds in a frying pan over medium heat, stirring or tossing often, until golden brown, 4 to 5 minutes. Meanwhile, slice celery very thinly on the diagonal and put in a large bowl.
4. Grill steaks, covered, turning once, 6 to 8 minutes total for medium-rare. Meanwhile, hold parsley bunch like a bouquet, turn it upside down, and whack off leaves with a sharp knife. Remove coarse stems and add leaves to celery.
5. Toss celery, parsley, and almonds with all but 1 tbsp. dressing. Drizzle steaks with remaining dressing and serve with salad.

anchovies, garlic, lemon zest, lemon juice, red chile flakes, extravirgin olive oil, kosher, almonds, celery, flatleaf parsley

Taken from www.myrecipes.com/recipe/grilled-steaks-celery-anchovy-salad (may not work)