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.
Slideshow: Quick Beef Recipes
2 tablespoons chopped anchovy fillets in oil, drained
1 shallot, minced
2 tablespoons red wine vinegar
1 stick unsalted butter, at room temperature
1/4 cup equal parts chopped parsley, tarragon and chives
1/2 teaspoon coarsely ground pepper
2 tablespoons canola oil
12 to 16 ounces top round—sliced crosswise into 4 slices, each slice pounded to a 1/4-inch thickness
Montreal steak spice, for seasoning (see Note)
How to Make It
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.
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.
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.
The anchovy butter can be refrigerated for 3 days or frozen for 1 month.
Montreal steak spice, which includes garlic, coriander and cayenne, is based on the spices used in Montreal smoked meat. It's available at supermarkets.
There are great values to be found in Bordeaux's Haut Médoc region. The Cabernet Sauvignon-based wines are superb with this dish.
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