Name: Grilled steaks with anchovy butter
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 6 new-york cut steaks; 2 tablespoon olive oil; 1.5 kilogram potatoes; 1/4 cup (60ml) olive oil; 2 clove garlic, crushed; 1 tablespoon finely grated lemon rind; 2 teaspoon sea salt flakes; Anchovy butter; 75 gram butter, softened; 6 drained anchovy fillets, coarsely chopped; 2 clove garlic, crushed; 2 tablespoon finely chopped fresh flat-leaf parsley

Ingredients

6 new-york cut steaks

2 tablespoon olive oil

1.5 kilogram potatoes

1/4 cup (60ml) olive oil

2 clove garlic, crushed

1 tablespoon finely grated lemon rind

2 teaspoon sea salt flakes

Anchovy butter

75 gram butter, softened

6 drained anchovy fillets, coarsely chopped

2 clove garlic, crushed

2 tablespoon finely chopped fresh flat-leaf parsley

Method

1.To make lemony potato wedges, preheat oven to 220°C. Line oven tray with baking paper. Slice potatoes lengthways into 8 wedges; boil, steam or microwave until slightly softened. Drain and pat dry with absorbent paper. Combine potato in large bowl with oil, garlic, rind and salt. In a single layer, place wedges on tray and roast about 50 minutes or until browned lightly.

2.To make anchovy butter, mash ingredients in a small bowl with fork until well combined. Roll mixture tightly in plastic wrap to make a log; refrigerate until firm.

3.About 10 minutes before wedges are cooked, brush beef all over with oil; cook on heated grill plate (or grill or grill pan) until cooked as desired. Cover beef and stand 5 minutes.

4.Serve beef topped with sliced anchovy butter and potato wedges.

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Ingredients

Method

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