Best 7 Grilled Steaks With Anchovy Lemon Butter Recipes

GRILLED STEAK WITH ANCHOVY COMPOUND BUTTER

Steps:

• Combine the softened butter with the anchovies, garlic, herbs, lemon zest, salt and pepper. Mix well and set aside.
• Combine the olive oil, Balsamic vinegar, salt and pepper and pour over the steaks. Make sure the steak is well-covered on both sides then cover and allow to marinade for at least 30 minutes or up to 24 hours in the fridge. Remove the steak from the fridge an hour before cooking.
• Preheat your grill for 10-15 minutes then cook the steaks to your preference. 2-3 minutes per side for rare. 3-4 minutes per side for medium-rare to medium. 5-6 minutes per side for well done.
• Remove the steak from the heat and place on a plate or board. Loosely cover with foil and allow to rest for 5-10 minutes.
• Serve the steak with dollops of the compound butter.

GRILLED SKIRT STEAK WITH A SALSA-LIKE SAUCE MADE OF CHARRED LONG HOT PEPPERS, GARLIC, ANCHOVY, LEMON ZEST AND OLIVE OIL

Steps:

• For the salsa-like sauce: Add garlic to a small saucepan over low heat and just cover with olive oil. Cook, about 30 minutes. Add anchovies and continue to cook, using the back of a wooden spoon to break up the anchovies and garlic, until anchovies melt, about 15 minutes more. Remove from heat and set aside.
• Preheat a grill for cooking over high heat.
• Grill long hot peppers on each side until softened and lightly charred. Remove from grill, roughly chop and place in a large bowl. (Leave grill on.) Add the garlic-anchovy mixture and mix to combine. Add lemon zest and juice to taste. Mix to combine.
• For the grilled skirt steak: Sprinkle skirt steak with salt and pepper. Grill steak about 2 minutes on each side for medium-rare. Remove from grill and allow to rest.
• Slice steak on a bias and place on a serving platter. Top steak with salsa-like sauce. Sprinkle with parsley. Serve!

GRILLED STEAK AND VEGETABLES WITH LEMON-HERB BUTTER

Steps:

• Preheat a grill to medium high. Combine the steak, red onion and zucchini in a large bowl. Add the barbecue sauce, chili powder, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste; toss to coat. Let stand 5 minutes. Meanwhile, mash the butter with the parsley, lemon zest and a pinch of salt in a small bowl; set aside. Transfer the steak to the grill and cook 4 to 5 minutes per side for medium rare; remove to a cutting board and let rest. Add the vegetables to the grill and cook, turning occasionally, until crisp-tender and charred in spots, about 8 minutes. Cut the steak into 4 pieces. Top each piece with some of the lemon-herb butter. Serve with the grilled vegetables.
• Photograph by Justin Walker

ANCHOVY BUTTER

Steps:

• Gather the ingredients.
• In a large bowl, using your hands or a potato masher, soften the butter. Alternatively, cream the butter using the paddle attachment of a stand mixer. The overall goal is just to get the butter soft so you can incorporate the anchovies.
• Add the mashed anchovies into the butter and continue mixing until all is fully incorporated.
• Spread out a 1-foot or bigger square of plastic wrap across your work surface, then scoop the mixed butter onto the plastic. Roll the butter into a cylinder inside the plastic wrap.
• Tie the excess plastic wrap at the ends of the cylinder into a knot, or just use little pieces of string to tie off the ends.
• Chill until needed. If you're not using it all at the same time, freeze part of it in smaller portions and thaw the amount you'd need when ready to use.
• Enjoy!

STEAK WITH ANCHOVY GARLIC BUTTER

Steps:

• Mince garlic and mash to a paste with a pinch of salt using a large heavy knife. Mash together butter, anchovy paste, lemon juice, garlic paste, and 1/4 teaspoon pepper until combined well. Stir in parsley.
• Pat steaks dry and sprinkle with salt and remaining 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Sauté steaks 1 at a time, turning once, about 8 minutes total for medium-rare. Transfer steaks to a cutting board and let stand 5 minutes before serving.
• Top steaks with a dollop of anchovy butter and slice.

GRILLED CRUSTED STEAK WITH LEMON BUTTER

Steps:

• Mix together butter, parsley, lemon juice and 1/4 teaspoon garlic powder.
• Place butter mixture in plastic wrap and roll into a log shape.
• Chill until firm.
• Combine black pepper, white pepper, red pepper flakes, coriander, sugar, salt and garlic powder.
• Rub spice mix into both sides of steaks.
• Shake off excess.
• Place steaks on a hot grill and cook for 2 minutes.
• Turn and cook for 2 additional minutes.
• Move steak to a cooler section of the grill and continue to cook until desired doneness.
• Serve each steak with a slice of the lemon butter.

GRILLED STEAKS WITH ANCHOVY-LEMON BUTTER

Steps:

• Prepare barbecue (medium-high heat) or preheat broiler. Using fork, mash first 5 ingredients in bowl until blended. Chill. Sprinkle steaks with salt and pepper. Grill or broil to desired doneness, about 5 minutes per side for medium-rare. Transfer to plates. Top with anchovy butter.