steak with anchovy dressing

the weather forecasters are promising us londoners a weekend of sunshine and heat. sadly i shan’t be here to enjoy it. i will, however be down by the sea and the forecast is similarly lovely so i will hopefully be heading home with a few extra freckles on sunday.

if you’re home though and fancy something easy, delicious and hot-weather friendly i suggest you give this recipe for steak with anchovy dressing a try. the recipe is from the new zealand magazine cuisine and calls for minute steaks – i used sirloin steaks from the wild meat stall at borough market and this was really tender and delicious.

we ate this with an asparagus and green bean salad but if i was home this weekend i’d be tracking down some jersey royals to add into the mix as’ll probably have extra anchovy dressing left – use it in a chicken cesar salad, perhaps with chicken off the bbq.

minute steaks with anchovy dressing (serves 6 as part of a meal)

1kg rump steaks (2 large ones)

salt & freshly ground black pepper

2 tablespoons capers

1 large handful flat leaf parsley, coarsely torn

for the anchovy dressing

1 tablespoon olive oil

1 clove garlic, finely sliced

6 anchovy fillets

½ a teaspoon finely chopped rosemary leaves

1 egg yolk

100ml extra virgin olive oil

1 tablespoon milk

½ teaspoon red wine vinegar

salt & freshly ground black pepper

make the dressing – in a small saucepan heat the oil, add the garlic, anchovies and rosemary and fry gently until the anchovies have melted. remove from the heat and cool. place in ablender with the egg yolk and start adding the oil drop by drop as you would for mayonnaise, drizzling it in once it starts to thicken (if your blender doesn’t allow you to add the oil drop by drop you will have to make this by hand. it’s not difficult and doesn’t take long, just be patient and add the oil very, very slowly to begin with).

when it has become thick add the milk. the dressing should have the consistency of a lightly thickened cream. add the vinegar and season to taste.

remove the fat and silverside from the steaks. place between layers of plastic wrap and flatten to a thickness of 5mm (i used the side of my rolling pin). cut each steak into 3 or 4 pieces.

when ready to cook, season with salt and pepper then fry over a high heat (i used a ridged griddle pan) for a minute each side. place on a warm platter, drizzle with the anchovy dressing and sprinkle with capers and parsley.