T-bone steak is the obvious choice for grilling, but skirt, if you can get it, is full of flavour.
Skirt steak with anchovy and rosemary butter
Australian Gourmet Traveller recipe for skirt steak with anchovy and rosemary butter.
- 10 mins preparation
- 10 mins cooking
- Serves 2
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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
- 1For 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.
- 2Preheat 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.
Notes
Drink Suggestion: Bold young Chianti. Drink suggestion by Max Allen