SERVES 6

The fresh and zesty green sauce pairs perfectly with the smokey flavor of the grilled sirloin.Chopped preserved lemon may be added to this sauce.

1  2 1/2-3 lb. 2''-thick sirloin steak
sea salt and coarsely ground black pepper
4 packed cups of fresh parsley leaves
32 anchovy filets (2  2-oz. cans)
4 garlic cloves, peeled and minced
2 tbsp. capers
2 tbsp. red wine vinegar
1 cup extra-virgin olive oil

1. Season steak with salt and black pepper and set aside.

2. Coarsely chop parsley and transfer to a medium bowl.

3. Mash anchovy filets with a fork and add to parsley. Add garlic, capers, and vinegar. Mix well with a wooden spoon while drizzling in olive oil.

4. Grill steak over embers of a hot wood-charcoal fire, until 125°-130° on a meat thermometer for medium rare. Let rest for 15 minutes before carving.