AT A GLANCE
Serve this dish with a sharply dressed radicchio salad.
|01||For smoked-anchovy butter, pound anchovies with a mortar and pestle to a smooth paste. Add butter, thyme and Espelette pepper, and stir to combine. Cover and refrigerate until required.|
|02||Heat lard in a frying pan over medium-high heat. Add steak and cook, basting and turning occasionally, until cooked to your liking (about 8 minutes for rare, 10 for medium rare). Set aside to rest (5 minutes).|
|03||Discard excess lard from the frying pan, add shallot and stir until just golden (2-3 minutes). Add smoked-anchovy butter and capers, and stir until foamy. Stir in the lemon juice, spoon over the steak and serve.|
Note You may need to order flank steak ahead from your butcher. Piment d'Espelette is French dried, flaked chilli and is available from herbies.com.au.