Best Steak With Anchovy Garlic Butter Recipes

GRILLED STEAK WITH ANCHOVY COMPOUND BUTTER

Grilled steak with Anchovy Compound Butter image

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

Ingredients

800 g (1.7lbs) sirloin steak
? cup olive oil
? cup Balsamic vinegar
1 tsp salt
1 tsp pepper
3/4 cup softened butter
10 anchovies (finely chopped )
1 tbsp chopped parsley
2 tsp chopped chives
1 tsp lemon zest
½ tsp salt
½ tsp pepper

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

Steak with Anchovy Garlic Butter image

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

Ingredients

2 garlic cloves
1/2 stick (1/4 cup) unsalted butter, softened
1 tablespoon anchovy paste
1 1/2 teaspoons fresh lemon juice
3/4 teaspoon black pepper
2 tablespoons finely chopped fresh flat-leaf parsley
2 (1-inch-thick) boneless beef top loin (strip) steaks (each about 1 pound)
1/2 teaspoon salt
3 tablespoons olive oil

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.