2 cups chopped fresh flat-leaf parsley
1/2 cup olive oil
1/4 cup capers, chopped
2 tablespoons red wine vinegar
1 clove garlic, chopped
kosher salt and black pepper
3 pounds strip, flank, skirt, or hanger steak
In a medium bowl, mix together the parsley, oil, capers, vinegar, garlic, 1 teaspoon salt, and ¼ teaspoon pepper.
Heat grill to medium-high. Season the steaks with 2 teaspoons salt and ½ teaspoon pepper. Grill, turning once, 5 to 7 minutes per side for medium-rare. Let rest at least 5 minutes before slicing. Serve with the caper sauce.
Make the caper sauce up to 1 day ahead; refrigerate. Bring to room temperature before serving.
Pair with a Pinot Noir.