Grilled Feather Steak with Anchovy Butter and Frites

Servings: 4Preparation time: 20 minutesCooking time: 2 minutesReady in: 22 minutes

Ingredients

• 4-6 Scottish | Kobe feather steaks
• a little oil for cooking
• salt and pepper
• lemon wedges

FOR THE ANCHOVY BUTTER

• 2 salted anchovy fillets rinsed of excess salt
• 25 g softened unsalted butter (approx 1oz)

FOR THE SALAD

• 100 g lamb’s lettuce
• 100 g frisee (curly endive)
• 1 cooked beetroot, peeled, sliced and cut into fine strips
• 2 tbs sunflower oil
• 1 tbs white wine vinegar
• 1/2 small garlic clove, crushed

Method

1. Mash the anchovy fillets in a mortar with a pestle or in a small bowl with a fork until smooth. Add the butter and beat together until well mixed. Season with a little freshly ground black pepper.
2. Mix together the lamb’s lettuce and frisee and place to one side of 4 large plates, then sprinkle over the beetroot. Whisk together the oil, vinegar, garlic, 1/2 tsp f salt and some freshly ground black pepper. Drizzle this dressing over the salad.
3. Brush the steaks on both sides with a little oil and season lightly with salt and pepper – don’t forget that the anchovy butter will be quite salty. Heat a ridged cast-iron griddle over a high heat until smoking hot. Add the steaks (in batches if necessary) and cook for no more than 30 seconds on either side. Put alongside the salad, drop a little of the anchovy butter on top of each slice and serve straight away.

Author: Rick Stein Source: Food Heroes: another helping According to Rick Stein this is one of cooking’s little secrets about which the French are aware (called onglet or bavette) but is virtually unknown here. Indeed he says that you are likely to draw a blank look from most butchers “but any good butcher will know what you’re talking about and will probably decide that you are a customer to be looked after in the future”. The feather steak comes from the muscle that runs along the blade bone in beef which is normally used for braising steak but at the thinner end of the blade is short piece which is extremely tender when sliced thin. Rick thinks that this gives fillet steak a run for its money.

Nutrition Facts

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

The following ingredients were not linked to the ingredient database and were not included in the nutrition information:

lemon wedges