Pan-Seared Steak with Caper-Anchovy Butter
by Allison Ehri Kreitler
Some grocers mistakenly label tri-tip steak as sirloin tips, so feel free to ask if there's any question. Tri-tip steak should be thick and nicely marbled. Course, if you can’t find tri-tip, this butter is great with any cut of steak. And, don't skip the ridiculously-easy-to-make flavored butter. It elevates the dish from ordinary to elegant.
Serves 2
1 anchovy fillet, rinsed and chopped
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
Two 6- to 8-oz. tri-tip steaks
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.
Serving Suggestions
Serve with Italian
Green Beans with Tomatoes and Balsamic on the side.
nutrition information (per serving):
Calories
(kcal):
540;
Fat
(g):
39;
Fat Calories
(kcal):
350;
Saturated Fat
(g):
17;
Protein
(g):
43;
Monounsaturated Fat
(g):
16;
Carbohydrates
(g):
0;
Polyunsaturated Fat
(g):
3.5;
Sodium
(mg):
1200;
Cholesterol
(mg):
150;
Fiber
(g):
0;
photo: Scott Phillips
From Fine Cooking 95
, pp. 94a
September 1, 2008
