The fresh and zesty green sauce pairs perfectly with the smokey flavor of the grilled sirloin.Chopped preserved lemon may be added to this sauce
1 (2 1/2-3 lb.) 2''-thick sirloin steak
Sea salt and coarsely ground black pepper
4 cups packed, fresh parsley leaves
32 anchovy filets (2 2-oz. cans)
4 cloves garlic, peeled and minced
2 Tbsp. capers
2 Tbsp. red wine vinegar
1 cup extra-virgin olive oil
Season steak with salt and black pepper and set aside.
Coarsely chop parsley and transfer to a medium bowl.
Mash anchovy filets with a fork and add to parsley. Add garlic, capers, and vinegar. Mix well with a wooden spoon while drizzling in olive oil.
Grill steak over embers of a hot wood-charcoal fire, until 125°-130° on a meat thermometer for medium rare. Let rest for 15 minutes before carving.