- 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 ounce) boneless beef top loin steak (New York strip, 1 inch thick)
- Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill.
- 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.
- 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 stand 10 minutes.
- Stir sauce and serve with steak.