GRILLED STEAK WITH POTATOES, RADICCHIO AND CAPER-ANCHOVY SAUCE

GRILLED STEAK WITH POTATOES, RADICCHIO AND CAPER-ANCHOVY SAUCE image

Yield 4 servings

Number Of Ingredients 8

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12 1 1/2- to 2-inch diameter red-skinned potatoes
2 tablespoons plus 1/2 cup extra-virgin olive oil
10 fresh sage leaves, 6 left whole, 4 chopped
1/4 cup drained capers
2 anchovy fillets, chopped
1 1-pound sirloin steak (about 2 inches thick)
Additional olive oil
1 small head radicchio, thinly sliced

Steps:

Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Drain. Cut in half. Preheat oven to 200. Heat 2 tablespoons oil in heavy large nonstick skillet over medium heat. Add potatoes and 6 whole sage leaves; saute until potatoes are golden, about 12 minutes. Using slotted spoon, transfer potatoes to baking sheet. Season with salt and pepper. Keep warm in oven. Add 1/2 cup oil to same skillet; heat over low heat. Add capers and anchovies and stir until warm. Meanwhile, prepare barbecue (medium-high heat) or preheat broiler. Brush steak lightly with olive oil. Sprinkle with salt and pepper. Grill or broil steak to desired doneness, about 6 minutes per side for medium-rare. Mound radicchio in center of each of 4 plates. Slice steak and arrange atop radicchio. Spoon potatoes alongside; sprinkle with 4 chopped sage leaves. Spoon caper-anchovy sauce over steaks.