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Ingredientes
- 1 1/2 Tbsp. coarsely-crumbled hard white sandwich bread
- 1 1/2 tsp red-wine vinegar
- 1 1/2 tsp liquid removed bottled capers finely minced
- 1/4 tsp chopped garlic
- 1/8 tsp anchoy paste
- 1/8 tsp Dijon mustard
- 2 Tbsp. finely-minced fresh flat-leaf parsley
- 1 1/2 Tbsp. extra-virgin extra virgin olive oil plus extra for brushing Salt to taste Freshly-grnd black pepper to taste
- 2 tsp water
- 12 ounce one-inch-thk boneless beef top loin steak (New York strip) Vegetable oil as needed
Direcciones
- Preheat an indoor grill pan or possibly outdoor grill. (If using a charcoal grill, open vents on bottom of grill.)
- Mash together crumbled bread crumbs, vinegar, capers, garlic, anchovy paste, and mustard using a mortar and pestle (see comments). Add in parsley, oil, and salt and pepper, to taste, and stir till combined well. Stir in water. Set aside and keep hot.
- Lightly brush the steak with oil and season on both sides with salt and pepper. Grill steak, turning once, about 10 min total for medium-rare. Let stand 10 min. Stir sauce and serve with steak.
- This recipe yields 1 serving.
- Comments: Sauce can also be whisked together in small bowl. Mince and mash garlic to a paste with a healthy pinch of salt before adding to a bowl.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 50g | |
| Calories 185 | |
| Calories from Fat 180 | 97% |
| Total Fat 20.37g | 25% |
| Saturated Fat 2.82g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 140mg | 6% |
| Potassium 48mg | 1% |
| Total Carbs 0.92g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.09g | 0% |
| Protein 0.39g | 1% |
