Anchovies were always something I was opposed to having on my food. I think many people feel that way. But I don’t know that my opinion was based on actually ever eating an anchovy. I’m pretty sure an anchovy or two sneaked onto my Caesar Salad while eating out, even if I did request no anchovies, but my “dislike” of them was more of a stand on principle. Although, I couldn’t tell you what that principle was. Maybe it was just the knowledge of the strong taste associated with anchovies, a result of the curing process.
The traditional method of processing and preserving anchovies is to clean them, salt them in brine to allow them to mature, and then, pack them in oil or salt. The strong flavor develops in the process. A little goes a long way, both in flavor and in health benefits. Anchovies are loaded with at least 6 different vitamins, healthy omega-3 fatty acids and more than 6 minerals. They are one of the most sustainable fish out there, since they are resilient to fishing pressures with their quick reproductive cycle.
But I didn’t know all that when I picked out a steak recipe for dinner with Eric. He was surprised when he read over the recipe & saw anchovies in the ingredient list. I keep anchovies on hand for Eric’s half of our Friday Night pizzas, but I had never willingly volunteered to eat them, let alone chose a recipe that uses them. We were both very pleased with the meal and the recipe after trying it!
Steak Stacks with Anchovy Butter
Steak Stacks with Anchovy Butter (adapted from foodandwine.com)
Time Required: 30 minutes Serves 2
Ingredients:
- 1 tablespoon chopped anchovy fillets in oil, drained
- 1/2 shallot, minced
- 1 tablespoon red wine vinegar
- 4 ounces unsalted butter, at room temperature
- 2 teaspoons chopped parsley
- 2 teaspoons tarragon
- 2 teaspoons chopped chives
- 1/4 teaspoon coarsely ground pepper
- 2 tablespoons canola oil
- 1 pound top round steak, sliced crosswise into 4 slices and pounded to a 1/4-inch thickness
- Montreal Steak seasoning
Directions:
Freeze the thawed steak for 2 hours to make slicing it easier.
In a skillet, combine the anchovies, shallot, and vinegar. Cook them 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 it cool to room temperature.
Cook the anchovies & the shallot in the vinegar.
Add the butter, herbs, and pepper to the anchovy mixture and mix it together well. Scrape the butter onto a sheet of parchment paper and roll it into a log or pack it into an airtight container and refrigerate it until it is needed. The anchovy butter can be made ahead of time and refrigerated for 3 days or frozen for up to 1 month.
Combine the butter with the anchovies, shallot & herbs.
In a large cast-iron skillet or griddle, heat the canola oil until it is smoking. Season the steaks on both sides with the Montreal Steak seasoning. Sear the steaks over high heat for 30 to 40 seconds per side, until they are well browned on the outside but rare on the inside.
Sear the steaks over high heat.
Transfer the cooked steaks to a serving plate. Stack the steaks slices with a tablespoon of the anchovy butter between each slice.
Stack the steaks with some anchovy butter between them.
Top the uppermost piece of steak with a pat of the butter and serve it immediately, dividing the stack into individual servings at the table.
Great steak!
There’s a lot of flavor packed into those little anchovies! ~Linda
Steak Stacks with Anchovy Butter (adapted from foodandwine.com)
Time Required: 30 minutes Serves 2
Ingredients:
- 1 tablespoon chopped anchovy fillets in oil, drained
- 1/2 shallot, minced
- 1 tablespoon red wine vinegar
- 4 ounces unsalted butter, at room temperature
- 2 teaspoons chopped parsley
- 2 teaspoons tarragon
- 2 teaspoons chopped chives
- 1/4 teaspoon coarsely ground pepper
- 2 tablespoons canola oil
- 1 pound top round steak, sliced crosswise into 4 slices and pounded to a 1/4-inch thickness
- Montreal Steak seasoning
Directions:
Freeze the thawed steak for 2 hours to make slicing it easier.
In a skillet, combine the anchovies, shallot, and vinegar. Cook them 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 it cool to room temperature. Add the butter, herbs, and pepper to the anchovy mixture and mix it together well. Scrape the butter onto a sheet of parchment paper and roll it into a log or pack it into an airtight container and refrigerate it until it is needed. The anchovy butter can be made ahead of time and refrigerated for 3 days or frozen for up to 1 month.
In a large cast-iron skillet or griddle, heat the canola oil until it is smoking. Season the steaks on both sides with the Montreal Steak seasoning. Sear the steaks over high heat for 30 to 40 seconds per side, until they are well browned on the outside but rare on the inside. Transfer the cooked steaks to a serving plate. Stack the steaks slices with a tablespoon of the anchovy butter between each slice. Top the uppermost piece of steak with a pat of butter and serve it immediately, dividing the stack into individual servings at the table.