Here’s a ridiculously-easy-to-make flavored butter that elevates your steak from ordinary to elegant. And with some of the leftovers you can put a schmear on your side vegetables too. With the holidays approaching, it’s a simple way to impress your guests.
Anchovies pack big flavor for such small fish. They’re so strong that only a small amount of anchovy is needed to add flavor to sauces, salad dressings, pasta and pizza. That same small amount also delivers health benefits in the form of essential fatty acids, protein and other nutrients.
Hubby even went a step further with the anchovies topping his side salad with several whole ones. Me, like many other people I know, only like them when they are mashed up, and can’t abide eating them whole.
As far as the butter compound, make extra and freeze the remainder. Slice off as needed and let come to room temperature for future uses on potatoes, in eggs or pasta dishes, schmeared on bagels… you get the idea.
Sirloin Steak with Caper-Achovy Butter
- 2 anchovy fillets, rinsed and mashed
- 1/4 tsp. chopped garlic
- Kosher salt
- 3 Tbs. unsalted butter, cut into 3 pieces
- 2 tsp. finely chopped fresh parsley
- 1/2 tsp. capers, rinsed and finely chopped
- 1/4 tsp. finely grated lemon zest
- Freshly ground black pepper
- 1 Tbs. canola oil
- 1-lb. Sirloin steak
- Mash the anchovy fillets into a paste on a cutting board with the side of a chef’s knife. Sprinkle the garlic with a pinch of kosher salt and mash it into a paste.
- Bring the butter to room temperature; or put the butter in a small microwave-safe bowl and microwave it on high in 10-second bursts until it just begins to melt. Mash the butter with a fork and stir in the anchovy paste, garlic, parsley, capers, lemon zest, and a few grinds of black pepper.
- Heat the oil in a 12-inch cast iron skillet over high heat. Season the steak generously with salt and pepper.
- Sear the steak on both sides until a meat thermometer reads 120°F for rare or 125°F for medium rare, 8 to 10 minutes total.
- Tent the meat with foil and let rest for 5 minutes. Cut the steak at an angle against the grain into 1/2″ slices and top with the butter compound.
Adapted from a recipe found in Fine Cooking