Anchovy Butter Steak with Frites

• 2garlic cloves, minced
• Fine salt, to taste
• 50 gbutter, softened
• 1 tbspolive oil
• 2sirloin steaks, about 200 g each
• 4anchovy fillets, finely chopped
• 1 tbspflat-leaf parsley, finely chopped
• 1 gfinely grated lemon zest
• 600 gthin frozen fries
• 100 gmixed salad leaves, optional (optional)
• 100 gcrusty baguette, optional (optional)
• 2 tbspdijon mustard (optional)
• 1 tbspolive oil, for the optional salad (optional)
• 1 tbsplemon juice, for the optional salad (optional)
• Black pepper, to taste

Method

1. 1Heat the oven to the temperature on the fries packet and spread the frites in a single layer on a tray; crowd them and they steam instead of crisping. Bake for the time stated, turning halfway, until deeply golden and shatter-crisp at the edges.
2. 2While the fries cook, mash the softened butter with the chopped anchovies, minced garlic, parsley and lemon zest until evenly combined and glossy. Taste it; the anchovies bring the salt, but you may want a pinch more to lift the butter. Spoon onto cling film, roll into a log, and chill, or just leave in the bowl.
3. 3Pat the steaks dry with kitchen paper and season on both sides with salt and pepper.
4. 4Heat the olive oil in a heavy stainless or cast iron pan over high heat until shimmering. Lay the steaks away from you in a single layer; if your pan only fits one comfortably, sear them one at a time. Crowding drops the heat and you'll grey the meat instead of browning it. Sear 2–3 minutes per side for medium-rare, pressing for full contact.
5. 5Reduce the heat to medium-low. Add 20 g of the anchovy butter and spoon the foaming butter over the steaks for the last minute, taking the pan off the heat if the garlic begins to brown.
6. 6Lift the steaks onto a warm board and rest for 5 minutes; the internal temperature carries up another 3–4°C off the heat, and the juices redistribute instead of bleeding onto the plate.
7. 7While they rest, scrape the buttery pan juices into a small bowl.
8. 8Plate the steaks and frites, spoon over the saved pan juices and divide the remaining 30 g anchovy butter between the steaks. If using the optional salad, dress the leaves with its measured oil and lemon juice. Serve with the optional baguette and Dijon mustard.

Per serving

kcal

1147

protein

62.5g

fibre

10.7g

carbs

107.5g

fat

54.6g