To make the salsa, combine, parsley, basil, rosemary, anchovy, garlic and capers in a food processor.
Pulse until ingredients are well combined.
Add olive oil, black pepper, salt and a generous squeeze of lemon juice.
Pulse until the oil is well incorporated.
Season both sides of the steaks generously with salt and pepper.
Heat a large pan over high heat.
Place the steaks in the pan.
For medium rare cook for 5 - 6 minutes, flip and cook for another 5 - 6 minutes.
Allow to rest for 10 to 15 minutes.
Slice across the grain and serve with basil salsa verde.