Ingredients
2 cups fresh flat leaf Italian parsley
1/4 cup drained capers
2 cloves garlic, chopped
1/4 cup red wine vinegar
2 teaspoons anchovy paste
2 teaspoons dijon mustard
1/4 teaspoon red pepper flakes
3/4 cup extra virgin olive oil
Preparation
in food processor, put parsley, capers and garlic and pulse till finely chopped. in a bowl, whisk together red wine vinegar, anchovy paste, dijon mustard, red pepper flakes and olive oil. pour mixture in with flank steak and referigerate. 1 hour prior to grilling, remove from referigerator. grill as necessary.
