16 anchovies, chopped

½ cup capers, chopped

3 tablespoons Dijon mustard

3 egg yolks

½ red onion, finely diced

¼ cup parsley, chopped

2 cups ketchup

2 tablespoons lemon juice

1 tablespoon hot sauce

¼ cup Worcestershire

2 cups garlic oil

3 tablespoons sliced chives

Zest of 1 lemon

Wood chips for grilling

1 pound lean grass-fed ribeye

Sea salt


Combine all dressing ingredients (anchovies through lemon zest) and refrigerate overnight.

Soak wood chips in water for 30 minutes. Drain. If using a charcoal grill, place wet chips directly on coals. For a gas grill, add chips to a smoker box or arrange in a loose foil pouch situated near a burner.

Remove any fat and connective tissue from the ribeye. Dice the meat into 1/8-inch cubes. Place the beef in a nonreactive heat-proof vessel. Place that vessel over another heat-proof vessel filled with ice. Heat the grill until the chips start to smoke. Close the grill; smoke for 5 minutes.

Season smoked beef with sea salt to taste. Mix with ¼ cup of dressing. Divide beef into four equal portions and serve with pickles and potato chips.

Reach Hanna Raskin at 843-937-5560 and follow her on Twitter @hannaraskin.

Food editor and chief critic

Eating all of the chicken livers just as fast as I can.