Salty anchovies combine beautifully with the fresh herbs and peas in this smashing recipe.
- To make the anchovy butter, combine the butter, anchovy, garlic, parsley and chives in a bowl. Spoon along the centre of a piece of non-stick baking paper to form a 9 x 3cm log. Roll up to enclose and twist the ends to secure. Place in the fridge for 30 minutes or until firm.
- Preheat a barbecue grill on medium-high. Brush both sides of the steak with oil and season with pepper. Cook on the grill for 4-5 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
- Meanwhile, cook the frozen peas in a saucepan of boiling water for 3-4 minutes or until tender. Drain. Place the peas, butter and mint in the bowl of a food processor and process until almost smooth. Season with salt and pepper. Return to the pan. Place over medium heat and cook, stirring, for 2-3 minutes or until heated through.
- Cut the butter log into quarters crossways. Divide the pea mixture and steak among serving plates. Top each steak with anchovy butter to serve.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set