Tuscan Steak with Anchovy Sauce Recipe
A juicy steak paired with a rich anchovy sauce, perfect for a main course.
Servings: 1
Equipment
- Grill or barbecue
- Small saucepan
- Knife
- Cutting board
- Bowl for soaking
Ingredients
- 1 Steak filet (preferably Chianina beef)
- 2 Salted anchovies
- 1-2 tablespoons Salted capers from Pantelleria rinsed and desalted
- ⅓ cup Extra virgin olive oil
Instructions
- Prepare the Anchovies: Rinse the anchovies and remove as many bones as possible.2 Salted anchovies
- Soak the Capers: Place capers in a bowl of water for 10 minutes, then chop them coarsely.1-2 tablespoons Salted capers from Pantelleria
- Make the Acciugata Sauce: Heat olive oil in a saucepan, add capers, and cook for 2-3 minutes without boiling. Add anchovies, heat for a minute, then turn off the heat.1-2 tablespoons Salted capers from Pantelleria, ⅓ cup Extra virgin olive oil, 2 Salted anchovies
- Grill the Steak: Cook the steak on a grill, preferably over charcoal. Bring it to your desired level of doneness (recommended medium-rare) and let it rest for a few minutes on a warm plate or wooden board, covered.1 Steak filet
- Serve: Slice the steak and top with the Acciugata sauce. Serve with plenty of bread on the side.
Notes
- For the best flavor, use high-quality ingredients for the sauce.
- Let the steak come to room temperature before grilling for even cooking.
- Adjust the amount of anchovies and capers to taste.
