Grate 1 tablespoon peel and squeeze 1 tablespoon juice from lemon. Mince 1 clove garlic. Combine minced garlic, lemon peel and pepper; press evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, covered, 11 to 14 minutes) for medium rare to medium doneness, turning occasionally.
Cooking Tip: To pan-broil steaks, preheat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook steaks 15 to 18 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Meanwhile, prepare Salsa Verde. Place remaining 2 cloves garlic in food processor container. Cover; process until finely chopped. Add lemon juice, parsley, capers and olive oil. Cover and process until well blended, stopping and scraping side of container as needed.
Cooking Tip: Salsa Verde can be prepared in blender or by hand. To prepare in blender, combine remaining 2 cloves garlic, lemon juice, parsley, capers and olive oil in blender container.Cover; process until well blended, adding 1 to 2 tablespoons water, as needed for desired consistency, stopping and scraping side of container as needed. To prepare by hand, mince remaining 2 cloves garlic, parsley and capers. Combine parsley mixture with lemon juice and olive oil in small bowl.
Carve steaks into slices and season with salt, as desired. Serve with Italian Salsa Verde.
Nutrition information per serving: 214 Calories; 99 Calories from fat; 11g Total Fat (2 g Saturated Fat; 7 g Monounsaturated Fat;) 67 mg Cholesterol; 130 mg Sodium; 2 g Total Carbohydrate; 0.4 g Dietary Fiber; 27 g Protein; 2.9 mg Iron; 5.4 mg NE Niacin; 0.6 mg Vitamin B6; 3.2 mcg Vitamin B12; 6.4 mg Zinc; 28.6 mcg Selenium; 2 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.