Updated Nov 24, 2014Chatelaine
- PREHEAT barbecue to medium-high. Brush steaks with 2 tbsp oil, then sprinkle with salt. Season with fresh pepper. Barbecue steak, lid closed, 3 to 5 min per side for medium-rare. Transfer to a cutting board and let rest for 5 to 10 min.
- WHIRL garlic with anchovy, capers, lemon juice and zest in a food processor until chopped. Add 1/2 cup oil and parsley, and pulse until coarsely chopped but not puréed. Scrape into a bowl and stir in tomatoes and avocado.
- SLICE steaks thinly against the grain. Serve with salsa.