Minute Steak Stacks with Herbed Anchovy Butter
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.
- 2 Tbsp chopped anchovy fillets in oil, drained
- 16 Ounce top round—sliced crosswise into 4 slices, each slice pounded to a 1/4-inch thickness
- 2 Tbsp canola oil
- 0.5 tsp coarsely ground black pepper
- 0.25 cup chopped chives
- 0.25 cup chopped tarragon
- 0.25 cup chopped parsley
- 1 stick unsalted butter, at room temperature
- 2 Tbsp red wine vinegar
- 1 shallot, minced
- Montreal steak spice, for seasoning (see Note)
- 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.
- 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.
- 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.
Notes: Montreal steak spice, which includes garlic, coriander and cayenne, is based on the spices used in Montreal smoked meat. It's available at supermarkets.
Notes: Sweet-salty unagi sauce is available at Japanese markets.
Recipe Credit: Hugue Dufour
Image Credit: Con Poulos