Active Time

　　15 minutes

　　Total Time

　　35 minutes

　　

Ingredients

Makes 1 serving

　　1 1/2 tablespoons coarsely crumbled firm white sandwich bread

　　1 1/2 teaspoons red-wine vinegar

　　1 1/2 teaspoons drained bottled capers, finely chopped

　　1/4 teaspoon minced garlic

　　1/8 teaspoon anchovy paste

　　1/8 teaspoon Dijon mustard

　　2 tablespoons finely chopped fresh flat-leaf parsley

　　1 1/2 tablespoons extra-virgin olive oil

　　2 teaspoons water

　　1 (12-oz) boneless beef top loin steak (New York strip, 1 inch thick)*

　　

Step 1

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill.

　　

Step 2

Mash together bread crumbs, vinegar, capers, garlic, anchovy paste, and mustard using a mortar and pestle (or see cooks' note, below). Add parsley, oil, and salt and pepper to taste and stir until combined well. Stir in water.

　　

Step 3

Pat steak dry and season on both sides with salt and pepper. When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill steak on lightly oiled grill rack, uncovered, turning once, about 10 minutes total for medium-rare. Let stand10 minutes.

　　

Step 4

Stir sauce and serve with steak.

　　

Step 5

Also called "Kansas City" or "ambassador" steak.

　　Cooks' note:

　　·Sauce can also be whisked together in a small bowl. Mince and mash garlic to a paste with a pinch of salt before adding to bowl.