Grilled Steak with Potatoes, Radicchio & Caper-Anchovy Sauce
12 medium sized red-skinned potatoes
2 tablespoons plus 1/2 cup extra-virgin olive oil
10 fresh sage leaves, 6 left whole, 4 chopped
1/4 cup drained capers
2 chopped anchovy fillets
1 1.5 lb. sirloin steak (about 2 inches thick)
Additional olive oil
1 small head radicchio, thinly sliced
• Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Drain. Cut in half.
• Preheat oven to 200 degrees. Heat 2 tablespoons oil in heavy large nonstick skillet over medium heat. Add potatoes and 6 whole sage leaves; saute until potatoes are golden, about 12 minutes. Using slotted spoon, transfer potatoes to baking sheet. Season with salt and pepper. Keep warm in oven. Add 1/2 cup olive oil to same skillet; heat over low heat. Add capers and anchovies and stir until warm.
• Meanwhile prepare grill (medium-high heat) or preheat broiler. Brush streak lightly with olive oil. Sprinkle with salt and pepper. Grill or broil steak to desired doneness; about 6 minutes per side for medium-rare.
• Mound radicchio in center of each of 4 plates. Slice steak and arrange atop radicchio. Spoon potatoes alongside; sprinkle with 4 chopped sage leaves. Spoon caper-anchovy sauce over steaks.
