PREP / TOTAL TIME: 30 minutes SERVINGS: 2
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.(you can adapt to your family size)
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 tip)*
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.
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.