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Skirt steak with anchovy and rosemary butter

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

You'll need

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


  • 01
  • 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.
  • 02
  • 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.

At A Glance

  • Serves 2 people
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At A Glance

  • Serves 2 people

Drink Suggestion

Bold young Chianti.

Featured in

Feb 2009

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