Whisk olive oil, vinegar, scallions, capers, garlic,
1/2 teaspoon salt and 1/2 teaspoon pepper. Pour about
1/3 of dressing (about 1/3 cup) over steak and turn to coat.
Add parsley and 1 tablespoon mint to reserved dressing; stir and set aside until ready to use. Cover and refrigerate steak 30 minutes, or up to 24 hours.
In small saute pan over medium heat, toast pistachios, tossing often, until golden…
