Prepare the salsa verde by combining parsley, capers, anchovy, garlic, mustard and vinegar in bowl. Slowly mix in the 1/4 cup olive oil; season with salt and pepper. Cover and reserve at room temperature until needed.
Place the 2 Tbsp. olive oil in large skillet over medium-high heat. Season the steaks with salt and pepper. Pan-sear the steaks to the desired doneness, allowing, approximately 2 to 3 minutes per side for rare, 3 to 4 minutes for medium rare, and 4 to 5 minutes for medium. Serve the steaks with a dollop of salsa verde alongside.