| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 anchovy fillets
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper
- 4 cloves garlic, minced
- 2 teaspoons lemon juice
- 1 tablespoon fresh flat-leaf parsley, finely chopped
- Kosher salt and freshly ground pepper
- 1 piece flank steak (1 1/2 to 2 pounds)
- 1 tablespoon canola oil
Instructions
- Place a medium saute pan over medium-low heat. Add the butter and olive oil. Once the butter has melted, add the anchovies and saute until they start to break down, about 1 minute. Add the oregano, crushed red pepper and garlic and saute for 2 to 3 minutes to allow the anchovies to completely break down and the garlic to cook. Take the pan off the heat and allow to cool for 2 to 3 minutes. Stir in the lemon juice and parsley. Taste and season with salt and pepper if desired.
- Heat a grill or grill pan to medium-high heat. Season both sides of the flank steak with a generous amount of salt and pepper. Brush the grill grates or grill pan with the canola oil. Grill the steak for 3 to 4 minutes per side for medium rare. Let rest for 5 minutes before slicing. Slice and top with the sauce.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 486 |
| Total Fat | 33 g |
| Saturated Fat | 12 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 44 g |
| Cholesterol | 154 mg |
| Sodium | 529 mg |
Reviews
I love anchovies, so that was not a problem. I followed the recipe for the sauce and didn’t love it, so I added 1/2 Tbs of dijon and thought it was much better.
I just made this tonight and it was too salty. I used a 2-oz. can of anchovies, and made sure to use unsalted butter. Next time I’ll marinate the flank steak (I guess the steak tonight was not a very good cut of meat), use half the container of anchovies, and use Marian’s idea of thyme instead of oregano.
I never use anchovies, so this was the day to try. I used three, not four, fillets to take baby steps. This is good gravy. And I am surprised. The only thing is, the amt you get is skimpy, so I added a little broth to it to stretch it further. If you don’t like anchovies, I would substitute capers. It gives the salty taste and it’s not from the sea!
I made the recipe as written. I doubled the sauce and poured half on farvalle pasta and the rest on the steak. With the sauce on both things it was a little too spicy. I would cut it down a little if it was on more than one dish If it was served on either the steak OR the pasta, the heat level was about right, if you like heat. I was concerned about not marinating the steak and using my usual spice mixture on it. S&P was perfect since the sauce had plenty of flavor. I will probably increase the amount of lemon juice next time, but that is a personal preference. I will also experiment with using thyme instead of oregano.
This is a good weekday dinner since the entire meal took less than 30 minutes to prepare. It did take a grill pan and a saute pan but if you used a saute pan to cook the steak, it could be a one pan meal.