Grilled Steak With Caper Sauce

Photo: psfreeman

Make the caper sauce up to 1 day ahead; refrigerate. Bring to room temperature before serving. Recipe by Charlyne Mattox, June 2011; from the Real Simple website:

Yield: 8 servings
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  • 2 cup(s) chopped fresh flat-leaf parsley
  • 1/2 cup(s) olive oil
  • 1/4 cup(s) capers, chopped
  • 2 tablespoon(s) red wine vinegar
  • 1 clove(s) garlic, chopped
  • Kosher salt and black pepper
  • 3 T-bone steaks (about 1 1xE2x81x844 inches thick; 4 1xE2x81x842 pounds total) or 3 pounds strip or flank steak


  1. 1. In a medium bowl, mix together the parsley, oil, capers, vinegar, garlic, 1 teaspoon salt, and ¼ teaspoon pepper.
  2. 2. Heat grill to medium-high. Season the steaks with 2 teaspoons salt and ½ teaspoon pepper. Grill, turning once, 5 to 7 minutes per side for medium-rare. Let rest at least 5 minutes before slicing. Serve with the caper sauce.
March 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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