Grilled Steak with Sauce Vierge
Sauce vierge is usually a piquant mixture of olive oil, herbs, mustard, capers, olives, and other aromatics. In this version, chiles add a spicy, new-world dimension.
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Cooking tools:
- Grill
- Pepper mill
- Chef's knife
- Cutting board
- Mixing bowl
- Fork
- Measuring cup
- Measuring spoon
- Serving platter
- Spoon
Ingredients
- 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, roughly 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
- freshly ground black pepper
- 4 (½"-thick) top sirloin steaks (about 2 lbs.)
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