1. In a small bowl, combine the parsley, rosemary, thyme,
garlic and olive oil. Spread the mixture all over the steak. Cover
and refrigerate on a platter for at least 4 hours or overnight.
2. In a food processor, combine the parsley with the basil, mint,
capers, anchovies, garlic, mustard and sugar and process to a
paste. With the machine on, slowly pour in the olive oil. Season
with salt and black pepper.
3. Light a grill. Scrape most of the marinade off the steak and
season the meat with salt and black pepper. Grill over high heat
for about 3 minutes. Turn the steak and grill for 2 minutes longer,
until browned outside and medium-rare within. Transfer the
steak to a cutting board and let rest for 3 minutes. Thinly slice
the steak against the grain and sprinkle with smoked paprika.
Pass the salsa verde at the table.
SERVE WITH Grilled endive halves.