(I love to serve this steak when we can be outside at the picnic table. Serve with a rice pilaf and roasted red peppers.)
Prep time: 15 Minutes
- 3 pounds Manchester-Farms Organic Grass-Fed Sirloin Steak
- sea salt & black pepper to taste
- 4 cups parsley chopped
- 2 anchovy fillets, mashed
- 4 cloves garlic, minced
- 2 tbsp capers
- 2 tbsp red wine vinegar
- 1 cup olive oil
Season Manchester-Farms Sirloin with sea salt and black pepper, Let sit.
For the sauce, mix together parsley, mashed anchovies, garlic, capers and red wine vinegar. Drizzle olive oil in while whisking all ingredients.
Grill Steak on medium high heat, until 125-130 degrees on a meat thermometer for medium rare.
Let rest 15 minutes and then carve.
Serve with parsley sauce on top of slices.