2 tbspolive oil2anchovy fillets, finely sliced1small garlic clove, finely choppedFinelygrated rind of 1 lemon and juice of ½4beef sirloin steaks (about 200gm each)Wilted radicchio1radicchio, tough outer leaves discarded50 mlolive oil2anchovy fillets, finely chopped1small garlic clove, finely chopped¼ cup(loosely packed) flat-leaf parsley2 tbsporegano leaves1 tbspred wine vinegarJuiceof 1 lemon, or to taste
Preheat a char-grill pan over medium-high heat. Combine oil, anchovy, garlic, lemon rind and juice in a small bowl, season to taste then rub into steaks. Char-grill, turning occasionally, until cooked to your liking (5-6 minutes for medium-rare), set aside to rest for 5 minutes.
For wilted radicchio, coarsely tear large radicchio leaves and cut hearts into wedges. Heat oil in a large frying pan over medium heat, add anchovy and garlic, cook until fragrant (1 minute), add radicchio wedges, toss occasionally to wilt (2-3 minutes), then transfer to a large bowl. Add radicchio leaves, herbs, vinegar and lemon juice, season to taste, toss to combine and serve with steaks.
This recipe is from the August 2012 issue of Australian Gourmet Traveller.