Grilled Steaks with Anchovy Butter and Lemony Potato Wedges



6 x 220g sirloin steaks

2 tbsp olive oil


1.5kg potatoes

1/4 cup (60ml) olive oil

2 cloves garlic, crushed

1 tbsp finely grated lemon rind

2 tbsp sea salt flakes


80g butter, softened

6 drained anchovy fillets, chopped coarsely

2 cloves garlic, crushed

2 tbsp finely chopped fresh flat-leaf parsley


1.  Make lemony potato wedges and anchovy butter.

2.  About 10 minutes before wedges are cooked, brushed beef all over with oil; cook on heated grill plate ( or grill or barbecue) until cooked as desired.  Cover beef; stand 5 minutes.

3.  Serve beef topped with sliced anchovy butter and potato wedges.

LEMONY POTATO WEDGES:  Preheat oven to 220 C fan-forced.  Lined oven tray with baking paper.  Slice potatoes lengthways into 8 wedges; boil, steam or microwave until slightly softened.  Drain; pat dry with absorbent paper.  Combine potato in large bowl with oil, garlic, rind and salt.  Place wedges, in single layer, on tray; roast about 50 minutes or until browned lightly.

ANCHOVY BUTTER:  Mash ingredients in small bowl with fork until well combined.  Roll mixture tightly in plastic wrap to make a log; refrigerate until firm.

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