Ingredients
- 2 pounds flank steak or 4 flatiron steaks (6-8 ounces each), at room temperature
- 1/3 cup extra virgin olive oil (EVOO), plus more for drizzling
- Salt and coarse black pepper
- 1 cup packed flat leaf parsley
- 1/4 cup drained capote capers
- 2 tablespoons Worcestershire sauce
- 2 tablespoons wine vinegar or lemon juice
- 1 large shallot, coarsely chopped
- 2 large cloves garlic, pasted or finely grated
- 2 flat anchovy fillets (optional, but recommended)
- 4 large vine or medium beefsteak tomatoes, halved
- 1/4 pound good-quality bacon, finely chopped
- 1 cup panko breadcrumbs
- 1/4 cup chives, finely chopped
Description
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Rachael Ray
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