2 green onions, chopped

2 cloves garlic, finely chopped

2 tbsp (30 ml) pesto

1 tsp capers, chopped

½ tsp (2.5 ml) anchovy paste (or 1 anchovy fillet, chopped)

2 beef rib steaks, about 1 ¼ inch (3 cm) thick

1 lemon, cut into wedges (optional)

Salt and pepper

In a bowl, combine the green onions, garlic, pesto, capers and anchovy paste.

In a large glass dish, place the rib steaks. Season with salt and pepper. Spread the pesto mixture onto each side. Refrigerate for 2 hours.

Preheat the grill, setting burners to high. Oil the grate.

Grill the ribs for about 5 minutes on each side or until the desired doneness. Set aside on a plate and let rest for 10 minutes. Remove the bone and slice.

Serve with lemon wedges and Creamy Potatoes en Papillote, if desired.

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