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Steak with anchovy, chilli & parmesan butter
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Prep Time:
10 minutes
10 minutes
Cook Time:
20 minutes
20 minutes
Total Time:
30 minutes
30 minutes
Ingredients:
- 2 x 175g pkts sweet mini capsicum
- 75g butter, softened
- 2 tsp finely grated lemon zest
- 2 anchovy fillets, finely chopped
- 1/2 tsp dried chilli flakes
- 62.50 ml finely grated parmesan
- 20.00 ml finely chopped fresh parsley
- 480g beef steak
- Steamed broccolini, to serve
Instructions:
- Preheat oven to 220°C. Coat mini caps in olive oil and roast in a small pan until tender, about 20 minutes.
- In a small bowl, blend together butter, zest, anchovy fillets, chili flakes, Parmesan, and parsley until fully mixed. Set aside.
- Sear steak on a sizzling grill plate or in a hot frying pan for 1-2 minutes per side, or until desired doneness.
- After cooking, cover the steaks with foil and let them rest for a minimum of 5 minutes. Add a generous spoonful of butter on each steak and plate with mini caps and broccollini for serving.
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