- 1⁄4 cup roughly chopped flat-leaf parsley
1 tbsp. capers
12 large green olives, such as cerignola, pitted and roughly chopped
6 oil-packed anchovy filets, drained and finely chopped
4 cornichons, roughly chopped
1 shallot, finely chopped
1 clove garlic, finely chopped
1 jalapeño, stemmed and finely chopped
1⁄2 cup extra-virgin olive oil
1 tbsp. dijon mustard
Kosher salt and freshly ground black pepper, to taste
4 1⁄2 "-thick top sirloin steaks (about 2 lbs.)
- On a cutting board, pile together the parsley, capers, olives, anchovies, cornichons, shallots, garlic, and jalapeño. With a large knife, finely chop and scrape the ingredients to combine.
- Transfer the parsley mixture to a large bowl and stir in 6 tbsp. of the olive oil and the mustard with a fork to make a thick and chunky sauce. (Drizzle in more olive oil for a thinner consistency, if you like.) Season with salt and pepper. Set the sauce aside at room temperature to let rest for 30 minutes, to allow the flavors to mingle.
- Build a hot charcoal fire in a grill or heat a gas grill to high heat. Rub steaks with the remaining olive oil and season lightly with salt and pepper. Grill steaks, turning once, until lightly browned and medium rare, about 2–3 minutes per side. Transfer steaks to a platter and let rest for 3 minutes. Stir the sauce (it will begin to separate slightly as it sits) and spoon it over the steaks. Serve hot or at room temperature.
- Main Dishes, Beef