SALSA VERDE:
1 cup Italian parsley, chopped
1/2 cup extra virgin olive oil
1/4 cup green onion
(green part only, chopped)

2 Tbsp. capers, drained
2 anchovey fillets

1/2 Tbsp. lemon zest

STEAK: 6 beef loin steaks
12 cloves of garlic (minced)
1 Tbsp. salt (kosher)
1 Tbsp. black pepper
(fresh ground)

Fresh diced red and yellow tomatoes
(if available)

In a food processor, puree the ingredients for the Salsa Verde. Set aside in a bowl. Rub steaks with garlic, salt, and black pepper. Grill to desired doneness. Spoon Salsa Verde over steaks. Garnish with diced tomatoes.


MARINADE:
1/4 cup vegetable oil
1/2 cup soy sauce
1 Tbsp. sesame oil
1/2 cup red wine
3 Tbsp. fresh ginger (minced)
1 tsp. black pepper
(fresh ground)

BEEF: 1 lb. to 1-1/2 lbs. flank steak, trimmed, sliced against grain
1 Tbsp. vegetable oil
1
Tbsp. garlic (minced)
2 Tbsp. ginger (minced)
1 bunch green onions
(white part only)

1 bunch asparagus
(1-1/2 inch pieces, blanched lightly)

In a bowl, thoroughly mix marinade ingredients. Toss with flank slices. Marinate overnight. Drain beef that has been marinating. Heat a wok or pan. Coat with vegetable oil. Add garlic, ginger, and green onion. Stir-fry 2 minutes. Add beef, continuing to stir-fry. Add asparagus. Stir-fry until beef is cooked to desired doneness. Serve with steamed white jasmine rice (purchase at most stores and prepare like regular rice).

4 GREGORY PRIEST