Steak With Anchovy Garlic Butter Food
GRILLED STEAK WITH ANCHOVY COMPOUND BUTTER
Steak is always a good idea but add a dollop of garlic herb anchovy compound butter and you've got a knock-out meal everyone will love.
Provided by Alida Ryder
Categories Dinner
Time 25m
Number Of Ingredients 12
Steps:
- Combine the softened butter with the anchovies, garlic, herbs, lemon zest, salt and pepper. Mix well and set aside.
- Combine the olive oil, Balsamic vinegar, salt and pepper and pour over the steaks. Make sure the steak is well-covered on both sides then cover and allow to marinade for at least 30 minutes or up to 24 hours in the fridge. Remove the steak from the fridge an hour before cooking.
- Preheat your grill for 10-15 minutes then cook the steaks to your preference. 2-3 minutes per side for rare. 3-4 minutes per side for medium-rare to medium. 5-6 minutes per side for well done.
- Remove the steak from the heat and place on a plate or board. Loosely cover with foil and allow to rest for 5-10 minutes.
- Serve the steak with dollops of the compound butter.
Nutrition Facts : Calories 462 kcal, Carbohydrate 2 g, Protein 41 g, Fat 32 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 174 mg, Sodium 1187 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
STEAK WITH ANCHOVY GARLIC BUTTER
Categories Beef Fish Garlic Sauté Quick & Easy Dinner Meat Steak Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Mince garlic and mash to a paste with a pinch of salt using a large heavy knife. Mash together butter, anchovy paste, lemon juice, garlic paste, and 1/4 teaspoon pepper until combined well. Stir in parsley.
- Pat steaks dry and sprinkle with salt and remaining 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Sauté steaks 1 at a time, turning once, about 8 minutes total for medium-rare. Transfer steaks to a cutting board and let stand 5 minutes before serving.
- Top steaks with a dollop of anchovy butter and slice.
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- In a small nonstick skillet over medium-high heat, warm 1 tablespoon oil. Add the anchovies and use the back of a spatula to mash them to pulpy bits as they sizzle. Stir in the garlic and cook, stirring, until fragrant, about 1 minute. Add the parsley, thyme, and, last, the vinegar, scraping the sides of the skillet with the spatula. Let the mixture cook until the vinegar has nearly evaporated, 2 to 3 minutes. Remove from the heat and let cool for about 10 minutes.
- In a heavy nonstick or well-seasoned cast iron skillet over high heat, melt a scant tablespoon of butter until hot and sizzling. Carefully place the steaks in the skillet and cook until well seared, 2 to 3 minutes. You may need to reduce the heat slightly if the butter begins to brown too much. Use tongs to flip each steak and continue to cook to the desired doneness, 2 to 3 minutes more for medium rare.
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