Skirt steak with anchovy and rosemary butter

AT A GLANCE

  • Serves 2 people

T-bone steak is the obvious choice for grilling, but skirt, if you can get it, is full of flavour.

  • 520 gm skirt steak, halved across the grain
  • 1 tbsp olive oil
  • To serve: watercress sprigs
  •  
  • Anchovy and rosemary butter
  • 100 gm unsalted butter, coarsely chopped
  • 5 anchovy fillets, finely chopped
  • 2 golden shallots, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 tbsp coarsely chopped rosemary
  • 1 tsp Dijon mustard
  • 1 tsp red wine vinegar
01   For anchovy and rosemary butter, melt butter in a small saucepan over medium-high heat, add anchovy, shallot, garlic and rosemary and sauté until shallot is soft (2-3 minutes). Remove from heat and stir through mustard and vinegar. Set butter aside and keep warm until required.
02   Preheat a char-grill over high heat, brush steak with olive oil, season to taste and cook until medium-rare (3-4 minutes each side). Place on a warmed plate, cover with foil and rest for 2 minutes, then serve with watercress sprigs and anchovy and rosemary butter.

Recipe:

RODNEY DUNN

Photography:

BEN DEARNLEY

Styling:

VANESSA AUSTIN AND LISA FEATHERBY

Drinking Suggestion:

BOLD YOUNG CHIANTI. , suggested by MAX ALLEN

FEATURED IN

Feb 2009

Feb 2009

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