Grilled Steak With Potatoes Radicchio And Caper Anchovy Sauce Recipes

RADICCHIO WITH WALNUT ANCHOVY SAUCE

Steps:

• Rinse anchovies briefly and chop. Heat 2 tablespoons of olive oil over low heat in a small skillet and add anchovies and garlic. Stir until garlic is fragrant and just beginning to color and anchovies have broken down into smaller bits. Transfer to a mortar and pestle. Use pestle to grind mixture into a paste. Add lemon juice or vinegar to the still-hot pan and stir to deglaze bottom of pan, then transfer to mortar and pestle. Add mustard. Work together, then slowly add 3 tablespoons of olive oil and walnut oil, one tablespoon at a time, working each tablespoon into anchovy mixture before adding next. Work in walnuts and mash with the pestle until the sauce is thick. Season to taste with freshly ground pepper (the anchovies should provide enough salt).
• Heat a heavy cast iron pan over medium heat or prepare a medium-hot grill. Cut radicchio into wedges - about 1 1/2 to 2 inches thick at the widest point. Place in a bowl and toss with remaining olive oil. It should be lightly coated all over. Season with salt and pepper. Grill, turning often, until lightly colored, charred in places and soft, about 8 to 10 minutes (do this in batches if using a pan).
• Arrange radicchio on plates or on a platter. Either drizzle the sauce over the radicchio or serve it in ramekins with each serving. Serve radicchio hot or at room temperature.

RADICCHIO GRILLED WITH OLIVE PASTE AND ANCHOVIES

Steps:

• Arrange the radicchio cut side up in a baking dish. Drizzle with 1/4 cup olive oil and 2 tablespoons balsamic vinegar. Season with salt and pepper. Marinate for 30 to 60 minutes.
• Prepare a grill for direct grilling over medium heat. Brush and oil the grate. Place the anchovies in a small bowl and mash with a fork. Add the olive paste or tapenade and mix.
• Arrange the radicchios on the grill cut side down slightly on the diagonal to the bars of the grill grate. Grill until lightly browned, 6 to 10 minutes, rotating each radicchio a little halfway through to create a crosshatch of grill marks. Baste with some of the marinade.
• Turn the radicchios over. Spread each with a little anchovy and olive paste. Continue grilling and basting until a skewer or knife pierces the radicchio easily, about 3 minutes more.
• Transfer to plates. Drizzle with a little fresh olive oil and balsamic vinegar.

STEAK WITH ANCHOVY BUTTER SAUCE

Steps:

• Step 1 Rub steaks all over with olive oil and season with salt and pepper. Let them rest for 5 minutes before cooking. Step 2 In a cast iron pan, place the steaks and grill over high heat. Let steaks sear for 2-3 minutes per side. Do not burn your steaks. Keep flipping until cooked medium rare (8 minutes). Step 3 In a small sauce pan, melt the butter over low heat. Add the chopped anchovies, garlic and chives. Slowly pour in the cream and stir until it becomes a sauce. Step 4 Top steaks with the anchovy butter sauce and garnish with more chives. Step 5 Serve with steamed vegetables or roasted potatoes.

PAN-SEARED STEAK WITH CAPER-ANCHOVY BUTTER

Steps:

• Mash the anchovy fillet into a paste on a cutting board with the side of a chef's knife. Sprinkle the garlic with a pinch of kosher salt and mash it into a paste. Put the butter in a small microwave-safe bowl and microwave it on high in 10-second bursts until it just begins to melt. Mash the butter with a fork and stir in the anchovy, garlic, parsley, capers, lemon zest, and a few grinds of black pepper. Heat the oil in a 10-inch skillet (preferably cast iron) over high heat. Season the steaks generously with salt and pepper. Sear the steaks on all sides until a meat thermometer reads 120°F for rare or 125°F for medium rare, 8 to 10 minutes total. Serve each steak topped with a dollop of the butter.

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 STEAK WITH POTATOES, RADICCHIO AND CAPER-ANCHOVY SAUCE

Steps:

• Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Drain. Cut in half. Preheat oven to 200. Heat 2 tablespoons oil in heavy large nonstick skillet over medium heat. Add potatoes and 6 whole sage leaves; saute until potatoes are golden, about 12 minutes. Using slotted spoon, transfer potatoes to baking sheet. Season with salt and pepper. Keep warm in oven. Add 1/2 cup oil to same skillet; heat over low heat. Add capers and anchovies and stir until warm. Meanwhile, prepare barbecue (medium-high heat) or preheat broiler. Brush steak lightly with olive oil. Sprinkle with salt and pepper. Grill or broil steak to desired doneness, about 6 minutes per side for medium-rare. Mound radicchio in center of each of 4 plates. Slice steak and arrange atop radicchio. Spoon potatoes alongside; sprinkle with 4 chopped sage leaves. Spoon caper-anchovy sauce over steaks.