Ingredients
-1/2 cup flat-leaf parsley leaves
-1/2 cup basil leaves
-2 cloves garlic
-2 tablespoons capers, drained
-1 anchovy fillet, cut into pieces
-1 cup extra virgin olive oil
-2 tablespoons fresh lime juice
-Sea salt, to taste
-Freshly ground pepper, to taste
-1 1/2 pounds sirloin steak
-5 cups baby field greens
Method
-In a food processor, purée parsley, basil, garlic, capers, and anchovy fillet. Scrape down the sides of the bowl. Slowly add olive oil, pulsing until completely combined. Add lime juice and pepper. Process until blended and the sauce is smooth. Taste and adjust seasoning. The anchovy will contribute salt, so additional salt may not be needed. Set sauce aside.
