2 full flank steaks (from a butcher shop NOT a grocery store)

1 bunch flat leaf parsley (about two cups)

2/3 cup extra virgin olive oil

2 tbsp capers

4 anchovy filets

2 tbsp red wine vinegar

1 clove garlic

Remove from fridge 20 minutes beforehand, season with kosher salt (no pepper as it will burn).
Place on the grill, cook 3-4 minutes each side. Remove and rest with foil for 5 minutes.
If you have a friend who prefers steak well done you can take a few slices and throw them on the grill on it a cast iron pot for another 1-2 minutes.
Place all ingredients (only half of the olive oil in a blender or food processor. Blend 30 seconds, slowly pouring in remaining oil, until throughly blended.