Every time I look at this photo, it reminds me of a billboard we saw somewhere in the middle of Kansas along I-70 advertising steak at a restaurant called Montana Mike’s. It’s simply a ridiculously huge closeup shot of steak that fills the entire billboard. We LOL’d and thought it looked like Kansas’s had invented the Red Cliffs of Dover rather than offering up a good steak. Of course when you’re in the middle of Kansas on I-70 you’re easily amused.
What’s all the fuss about anchovies?
Have you ever noticed that when a good food conversation seems to be winding down, all you have to do is mention a recipe that includes anchovies and like gasoline on a fire, everyone is roaring about their distaste of anchovies? Have you ever noticed that when you decide to order pizza for the office that in unison everyone screams “ANYTHING BUT ANCHOVIES!!!”
Don’t get me wrong, you won’t find me sitting around eating them straight from the can, but a little added to a Caesar Dressing is divine, and added to this butter to melt over grilled steak is delicious. Plus the cat went wild over the unused anchovies in the can. What’s your favorite recipe with anchovies?
Served with a simple salad of baby greens and a vinaigrette, this was a great little summer meal. And don’t hesitate to try this easy butter, it elevates the meal from ordinary to elegant. No excuses, c’mon it’s only got one little itty bitty anchovy for Pete’s sake. Let’s take a look.
- 1 anchovy filet rinsed and chopped
- 1/4 tsp . chopped garlic
- Kosher Salt
- 3 Tbs . unsalted butter cut into three pieces
- 2 Tbs . finely chopped fresh parsley
- 1/2 tsp . capers drained, rinsed and chopped
- 1/4 tsp . finely grated lemon zest
- Freshly ground black pepper
- 1 Tbs . canola oil
- 2, 6 - 8 oz . tri-tip steak
Mash the anchovy fillet 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.
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, garlic, parsley, capers, lemon zest, and a few grinds of black pepper.
Heat the oil in a 10-inch skillet (preferably cast iron) over high heat. Season the steaks generously with salt and pepper. Sear the steaks on all sides until a meat thermometer reads 120°F for rare or 125°F for medium rare, 8 to 10 minutes total. Serve each steak topped with a dollop of the butter.
Tri-Tip Steaks with Anchovy Caper Butter…It’s What’s for Dinner.
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