F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Minute Steak Stacks with Herbed Anchovy Butter
© Con Poulos

Minute Steak Stacks with Herbed Anchovy Butter

  • TOTAL TIME: 30 MIN
  • SERVINGS: 2
  • FAST

This great recipe calls for pounded-thin top round steaks that are very quickly cooked, then served in a stack with ample amounts of anchovy-herb butter sandwiched in between the steaks.

  1. 2 tablespoons chopped anchovy fillets in oil, drained
  2. 1 shallot, minced
  3. 2 tablespoons red wine vinegar
  4. 1 stick unsalted butter, at room temperature
  5. 1/4 cup equal parts chopped parsley, tarragon and chives
  6. 1/2 teaspoon coarsely ground pepper
  7. 2 tablespoons canola oil
  8. 12 to 16 ounces top round—sliced crosswise into 4 slices, each slice pounded to a 1/4-inch thickness
  9. Montreal steak spice, for seasoning (see Note)
  1. In a skillet, combine the anchovies, shallot and vinegar. Cook over moderate heat, stirring, until the anchovies break down and the vinegar has evaporated, about 5 minutes. Mash the anchovies with a wooden spoon. Transfer the mixture to a small bowl and let cool to room temperature. Add the butter, herbs and pepper and mix well. Scrape the butter onto a sheet of parchment paper and roll into a log or pack into an airtight container.
  2. In a large cast-iron skillet, heat the canola oil until smoking. Season the steaks on both sides with the Montreal steak spice. Working in 2 batches, sear the steaks over high heat for 30 to 40 seconds per side until well browned outside but rare. Transfer the steaks to a rack set over a baking sheet.
  3. On a serving plate, stack the steak slices with a big pat of the anchovy butter between each slice. Top with a big pat of butter and serve immediately, dividing the stack at the table.
Make Ahead The anchovy butter can be refrigerated for 3 days or frozen for 1 month. Notes Montreal steak spice, which includes garlic, coriander and cayenne, is based on the spices used in Montreal smoked meat. It's available at supermarkets.

Suggested Pairing

There are great values to be found in Bordeaux's Haut Médoc region. The Cabernet Sauvignon-based wines are superb with this dish.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.