STEAK FLORENTINE WITH ANCHOVY BUTTER
by Jackie Ang-Po
4 pcs. Rib-eye steaks
Olive oil to brush and serve
2 heads of Broccolini/broccoli (etc)
(for the anchovy butter)
½ cup unsalted butter, softened
4 anchovy fillets, finely chopped
1 tbsp capers, rinsed and finely chopped
2 tbsp parsely, finely chopped
2 tbsp chives, finely chopped
3 tsps Dijon mustard
1 tsp shallots, very finely chopped
1. For the anchovy butter: place butter in a bowl and mash. Add remaining ingredients, season with salt and black pepper and mix until well combined.
2. Spoon mixture onto a piece of plastic wrap, roll up and twist the ends till compact and refrigerate.
3. Bring steaks to room temperature, brush steaks with a little olive oil, then season with salt and pepper. Pre-heat the a grill or pan to medium and cook steaks for about 3 minutes on each side or until brown. Transfer to a plate and cover loosely with foil to rest for 5 minutes.
4. Plate steaks, top with anchovy butter.