Name: Skirt steak with anchovy and rosemary butter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 520 gm skirt steak, halved across the grain; 1 tbsp olive oil; To serve: watercress sprigs; Anchovy and rosemary butter; 100 gm unsalted butter, coarsely chopped; 5 anchovy fillets, finely chopped; 2 golden shallots, finely chopped; 3 garlic cloves, finely chopped; 1 tbsp coarsely chopped rosemary; 1 tsp Dijon mustard; 1 tsp red wine vinegar

Skirt steak with anchovy and rosemary butter

Australian Gourmet Traveller recipe for skirt steak with anchovy and rosemary butter.

Serves 2

Prep

10M

Cook

10M

Total

20M

T-bone steak is the obvious choice for grilling, but skirt, if you can get it, is full of flavour.

Ingredients

520 gm skirt steak, halved across the grain

1 tbsp olive oil

To serve: watercress sprigs

Anchovy and rosemary butter

100 gm unsalted butter, coarsely chopped

5 anchovy fillets, finely chopped

2 golden shallots, finely chopped

3 garlic cloves, finely chopped

1 tbsp coarsely chopped rosemary

1 tsp Dijon mustard

1 tsp red wine vinegar

Method

Main

1.For anchovy and rosemary butter, melt butter in a small saucepan over medium-high heat, add anchovy, shallot, garlic and rosemary and sauté until shallot is soft (2-3 minutes). Remove from heat and stir through mustard and vinegar. Set butter aside and keep warm until required.

2.Preheat a char-grill over high heat, brush steak with olive oil, season to taste and cook until medium-rare (3-4 minutes each side). Place on a warmed plate, cover with foil and rest for 2 minutes, then serve with watercress sprigs and anchovy and rosemary butter.