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Steak With Salsa Verde & Roasted New Potatoes Sunday Supper: Dinner In 1 1/4 Hours (40 Minutes Active Time)

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Ingredients

Salsa verde

3 tablespoons capers, drained (if using salted capers, rinse and soak in fresh water first)

5 anchovy fillets, coarsely chopped

2 cloves garlic, peeled and trimmed

1 tablespoon fresh rosemary leaves

2 teaspoons thyme leaves

2 teaspoons fresh oregano leaves or other tender herbs (chives, fennel fronds, marjoram)

1/2 bunch flat-leaf parsley, thick lower stems removed

-- Pinch or two of red chile flakes

1 tablespoon fresh lemon juice + more to taste

3/4 cup extra virgin olive oil

-- Kosher salt and freshly ground pepper, to taste

Steak and potatoes

4 pounds red-skinned new potatoes, about 2 inches in diameter (cut in half if larger)

2 tablespoons olive oil + more to cook steaks

3 pounds New York or favorite grilling steak (such as skirt, flap, hanger)

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