Sliced Steak With Parsleycaper Sauce And Broiled Tomatoes With Baconbit Breadcrumbs

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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