Minute Steak Stacks with Herbed Anchovy Butter

 


Minute Steak Stacks with Herbed Anchovy Butter

Ingredients

2 tablespoons chopped anchovy fillets in oil, drained

1 shallot, minced

2 tablespoons red wine vinegar

1 stick unsalted butter, at room temperature

1/4 cup equal parts chopped parsley, tarragon and chives

1/2 teaspoon coarsely ground pepper

2 tablespoons canola oil

12 to 16 ounces top round—sliced crosswise into 4 slices, each slice pounded to a 1/4-inch thickness

Montreal steak spice, for seasoning (see Note)

Directions

In a skillet, combine the anchovies, shallot and vinegar. Cook over moderate heat, stirring, until the anchovies break down and the vinegar has evaporated, about 5 minutes. Mash the anchovies with a wooden spoon. Transfer the mixture to a small bowl and let cool to room temperature. Add the butter, herbs and pepper and mix well. Scrape the butter onto a sheet of parchment paper and roll into a log or pack into an airtight container.

In a large cast-iron skillet, heat the canola oil until smoking. Season the steaks on both sides with the Montreal steak spice. Working in 2 batches, sear the steaks over high heat for 30 to 40 seconds per side until well browned outside but rare. Transfer the steaks to a rack set over a baking sheet.

On a serving plate, stack the steak slices with a big pat of the anchovy butter between each slice. Top with a big pat of butter and serve immediately, dividing the stack at the table.

 

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