Grilled Steak with Caper-Herb Sauce

Name: Grilled Steak with Caper-Herb Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters basil leaves; 0 teaspoons freshly ground black pepper; 1 fillet canned anchovy fillet, chopped; 1 Tbsp capers; 2 Tbsps fat-free, less-sodium chicken broth; 237 milliliters flat-leaf parsley leaves; 1 garlic clove, chopped; 2 Tbsps thinly sliced green onions; 1 Tbsp fresh lemon juice; 2 Tbsps extra-virgin olive oil; 0 teaspoons salt; 454 grams boneless sirloin steak

Grilled Steak with Caper-Herb Sauce

Grilled Steak with Caper-Herb Sauce might be just the main course you are searching for. This recipe serves 4. One serving contains 226 calories, 26g of protein, and 12g of fat. Not If you have basil leaves, lemon juice, sirloin steak, and a few other ingredients on hand, you can make it. It will be a hit at your The Fourth Of July event. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Prepare grill to medium-high heat.

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Grill

Sprinkle steak with salt and pepper.

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Salt And Pepper

Steak

Place steak on a grill rack coated with cooking spray; grill 6 minutes on each side.

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Cooking Spray

Steak

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Grill

Let stand 10 minutes.

Combine parsley and remaining ingredients in a food processor; process until blended.

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Parsley

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Food Processor

Cut steak diagonally across grain into thin slices.

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Grains

Steak

Serve with sauce.

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Sauce

Grilled garlic bread: Grill 4 slices French bread 2 minutes on each side or until browned.

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French Bread

Garlic

Bread

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Grill

Brush each slice with 1 teaspoon olive oil; rub with halved garlic clove.

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Whole Garlic Cloves

Olive Oil

Dry Seasoning Rub

Equipment

Grill

Food Processor

Ingredients

Servings:

237milliliters

basil leaves 0teaspoons

freshly ground black pepper 1fillet

canned anchovy fillet, chopped 1Tbsp

capers 2Tbsps

fat-free, less-sodium chicken broth 237milliliters

flat-leaf parsley leaves 1

garlic clove, chopped 2Tbsps

thinly sliced green onions 1Tbsp

fresh lemon juice 2Tbsps

extra-virgin olive oil 0teaspoons

salt 454grams

boneless sirloin steak

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Two Vines Columbia Valley Merlot. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 7 dollars per bottle.