Argentinean barbecue steak with anchovy and pepper sauce

Preparation time: 5 minutes
Cooking time: 1 to 2 minutes

Serves 6
18 very thinly sliced fillet steaks. About 50g (2 ounces) each.
About 10 anchovies in olive oil, finely chopped
10 tablespoons of olive oil
3 tablespoons of red wine vinegar
3 tablespoons of fresh parsley, finely chopped
1 teaspoon of freshly ground black pepper
salt

1. Place the anchovies, oil, vinegar and pepper in a small pan and gently simmer for 2 to 3 minutes. Keep warm at the side of the barbecue.

2. Season the steaks and cook over very hot coals for about 30 seconds per side, then transfer to serving plates.

3. Stir the chopped parsley into the sauce and pour over the steaks.

4. Serve the steaks immediately.