Save to your scrapbook
Burgundy beef steaks with anchovy garlic butter
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
This simple wine marinade gives your steak a robust, boisterous flavour: a little like game, curiously. Serve with a quick anchovy butter, smothered on hot toast, ideally a sourdough or crusty, country-style loaf.
Serves: 6 - 8
6-8 sirloin steaks (about 1.2kg in total)
1 onion, sliced
1 garlic clove, sliced
1⁄2 tsp mild chilli powder
750ml bottle red wine, preferably burgundy
1 tbsp vegetable oil
1 loaf rustic or sourdough bread, sliced
5-6 anchovy fillets, drained and finely chopped
1 garlic clove, crushed
125g unsalted butter, softened
1. Put the steaks in a large bowl with the onion, garlic and chilli powder; season. Pour over the wine, ensuring the meat is covered. Cover with cling film and chill for at least 4 hours, preferably overnight.
2. For the anchovy butter, beat the anchovies, garlic and butter until smooth, creamy and fawn-coloured, then season to taste.
3. To cook the steaks, discard the marinade and pat the steaks completely dry on kitchen paper. Season, coat with the oil and cook on a hot barbecue (or griddle pan) for about 4-6 minutes, turning regularly, until cooked to your liking. Rest under a sheet of foil while you toast the bread.
4. Spread the toast with anchovy butter and slice the steaks to serve alongside.
Typical values per serving: