- Prep time 15 minutes
- Total time 55 minutes
- Portion size 6 servings
- Credits : Canadian Living Magazine: June 2022
Ingredients
Method
In bowl, mix together butter, chives, parsley, capers, anchovies, lemon zest and juice, and garlic. Divide butter mixture among 4 small ramekins; season with pepper. Cover ramekins and refrigerate until butter is firm, 30 minutes. (Make-ahead: Can be refrigerated for up to 3 days or frozen for up to 1 month.)
Meanwhile, on plate, season steaks with salt and pepper. Let stand at room temperature for 30 minutes.
Preheat barbecue to medium-high heat (about 375°F); grease grill. Place steaks on grill; cook, flipping halfway through grilling time, until desired doneness, 6 to 8 minutes for medium-rare. Transfer steaks to cutting board and let rest for 5 minutes. Serve with reserved anchovy butter.
Nutritional facts PER EACH OF 6 SERVINGS (WITH 1 TBSP ANCHOVY BUTTER)
- Iron 10.7 mg
- Fibre 0 g
- Sodium 450 mg
- Sugars 0 g
- Protein 83 g
- Calories 695
- Total fat 40 g
- Cholesterol 265 mg
- Saturated fat 18 g
- Total carbohydrate 0 g
