Steak With Anchovy Garlic Butter

I was a little leery about anchovy butter but I wanted to try something different, I am so glad I made this. The butter had just right saltiness from the anchovies, it had just a hint of lemon with the coolness of the parsley. I added a minced shallot which added a nice flavor also. We could not stop eating it, usually we split a steak but I was so glad I had my own and did not have to share.

• 2 garlic cloves
• 1/2 stick (1/4 cup) unsalted butter, softened
• 1 tablespoon anchovy paste
• 1 1/2 teaspoons fresh lemon juice
• 3/4 teaspoon black pepper
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 2 (1-inch-thick) boneless beef (strip) steaks (each about 1 pound)
• 1/2 teaspoon salt
• 3 tablespoons olive oil

Preparation

Mince garlic and mash to a paste with a pinch of salt using a large heavy knife. Mash together butter, anchovy paste, lemon juice, garlic paste, and 1/4 teaspoon pepper until combined well. Stir in parsley. Refrigerate till ready to use, can make ahead of time also. I have also made double batches and wrapped up the extra in saran wrap. Then press into a log shape, put in a freezer bag, freeze then use when needed just thaw about 2 hours before use in fridge.

Pat steaks dry and sprinkle with salt and remaining 1/2 teaspoon pepper. Cook on a hot grill for about 8 minutes per side or to liking. Transfer steaks to a cutting board and let stand 5 minutes before serving.

Top steaks with a dollop of anchovy butter and slice.

I made a spinach salad with fresh garden vegetables. I also made a nice light dressing using the zest and juice of half a lemon, 1 minced shallot, 1/2 tsp of cider vinegar, and 2 tbsp of olive oil. Dash of sugar, salt and pepper to taste. Top your salad and toss well.