Sirloin steaks, creamy green sauce

INGREDIENTS

2 cups (500 ml) fresh parsley

1 cup (125 ml) buttermilk

6 fresh chives

1 clove garlic

2 c. tsp (10 mL) anchovy paste

3 c. to tab (45 mL) sour cream

4 sirloin steaks 1 inch (2.5 cm) thick (about 2 lbs / 1 kg in all)

salt and pepper

PREPARATION

1. In a food processor or blender, combine the parsley, buttermilk, chives, garlic and anchovy paste. Pour the mixture into a bowl, add sour cream, salt and pepper and stir until mixture is smooth. Book. (The sauce will keep in the refrigerator overnight.)

2. Add salt and pepper steaks. Preheat the barbecue to medium. Place steaks on oiled grill and close the lid. Bake 10 to 12 minutes for medium-rare meat, or until desired doneness (return steaks halfway through cooking). Serve steaks along with the 

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