This is dinner for people who have big appetites (or are on the Paleo diet). If you want less meat, just grill 2 steaks and cut them in half. Also, cutting the celery by hand gives you neater, crisper pieces than if you use a handheld slicer or a food processor.

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Credit: Annabelle Breakey; Styling: Karen Shinto

Recipe Summary test

30 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Heat a grill to medium-high (450°). Put anchovies, garlic, lemon zest and juice, chile flakes, oil, and salt to taste in a blender and blend until smooth.

  • Put steaks on a rimmed baking sheet and coat all over with 5 tbsp. anchovy dressing. Set aside.

  • 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.

  • 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.

  • Toss celery, parsley, and almonds with all but 1 tbsp. dressing. Drizzle steaks with remaining dressing and serve with salad.

Nutrition Facts

761 calories; calories from fat 63%; protein 63g; fat 54g; saturated fat 15g; carbohydrates 5.3g; fiber 2.1g; sodium 595mg; cholesterol 246mg.