Name: Grilled steaks with anchovy butter & lemony potato wedges
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: Scotch fillet steak with anchovy butter; 2 tablespoons olive oil; 6 x 220g new-york cut steaks; Lemony potato wedges; 1.5 kg potatoes; ¼ cup (60ml) olive oil; 2 cloves garlic, crushed; 1 tablespoon finely grated lemon rind; 2 teaspoons sea salt flakes; Anchovy butter; 80 grams butter, softened; 6 drained anchovy fillets, chopped coarsely; 2 cloves garlic, crushed; 2 tablespoons finely chopped fresh flat-leaf parsley

Bring a simple dish of steak and chips to life with the addition of this piquant anchovy butter. Take your midweek meal or special dinner up a notch.

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Ingredients

Scotch fillet steak with anchovy butter

2 tablespoons olive oil

6 x 220g new-york cut steaks

Lemony potato wedges

1.5 kg potatoes

¼ cup (60ml) olive oil

2 cloves garlic, crushed

1 tablespoon finely grated lemon rind

2 teaspoons sea salt flakes

Anchovy butter

80 grams butter, softened

6 drained anchovy fillets, chopped coarsely

2 cloves garlic, crushed

2 tablespoons finely chopped fresh flat-leaf parsley

Method

Scotch fillet steak with anchovy butter

1.Make lemony potato wedges.Preheat oven to 220°C/425°F. Line oven tray with baking paper. Cut potatoes lengthways into eight wedges; boil, steam or microwave until slightly softened. Drain; pat dry with absorbent paper. Combine potato in large bowl with oil, garlic, rind and salt. Place wedges, in single layer, on tray; roast about 50 minutes or until browned lightly.

2.Meanwhile, make anchovy butter.Mash ingredients in small bowl with fork until well combined. Roll mixture tightly in plastic wrap to make a log; refrigerate until firm.

3.About 10 minutes before wedges are cooked, brush oil all over steaks; cook on heated barbecue (or grill or grill pan) until cooked as desired. Cover steaks; stand 5 minutes.

4.Serve steaks topped with a slice of anchovy butter and potato wedges.

New-York cut steak is sometimes called boneless sirloin by butchers. Make the anchovy butter a day, or even a month or so, ahead, if you like, and freeze it.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Scotch fillet steak with anchovy butter

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