Grilled strip loin with salsa verde

• 2 beef strip loins (New York strip) about 3.8 cm (1 ½ inch) thick
• Olive oil
• Salt and freshly ground pepper
• Fleur de sel (for serving)
• Pecorino romano shavings (or parmesan, or Grana Padano), for serving

• 1 cup (250 ml) tightly packed flat-leaf Italian parsley leaves (without the thick stems)
• ⅓ cup (80 ml) fresh basil leaves
• 2 tbsp (30 ml) capers in brine, drained
• 1 large garlic clove, roughly chopped
• Zest and juice of ½ lemon
• 1 tbsp (15 ml) red wine vinegar
• ⅓ cup (80 ml) extra-virgin olive oil
• Salt and freshly ground pepper

Salsa verde

• In a food processor bowl, add the parsley leaves, basil, capers, garlic, lemon zest and juice, and red wine vinegar. Pulse a few times to roughly chop.
• Add the extra-virgin olive oil in a stream and pulse for about one minute until you get a rustic, textured sauce. We don’t want a smooth purée. Season with salt and pepper and set aside at room temperature.

Strip loin

• Take the strip loins out of the refrigerator 30 minutes before cooking. Brush them with olive oil and season generously with salt and pepper on both sides.
• Preheat the barbecue to maximum power and keep it at maximum power throughout cooking. Oil the grill.
• Place the strip loins on the grill and cook 2 minutes. Give the meat a 45-degree rotation and continue cooking 2 minutes to get a beautiful crosshatch pattern. Flip the meat and repeat (2 minutes, 45-degree rotation, 2 minutes), for a total of 8 minutes cooking time.
• Check the internal temperature with a meat thermometer: aim for 130°F for rare to medium-rare. If your strip loin is thicker, continue cooking with indirect heat on the cool side of the barbecue until reaching the desired temperature.
• Remove the strip loins from the heat and place them on a plate. Cover tightly with aluminum foil and let rest for 5 minutes.
• Slice or serve whole. Generously top with salsa verde, sprinkle with fleur de sel and cover with generous shavings of pecorino. Serve immediately.