Tuesday, May 15, 2012

Mastered Meat

Last week I worried that with our tantrum throwing toddler we would never have a nice meal again.  My outlook was grim and I didn't have high hopes about future dining options in our home.  But that was after a particularly trying night and things are always better in the morning.  In fact, this is the meal we made the day after I wrote this post and I couldn't have been more pleased with the outcome.  This recipe was the perfect one to get me back to a positive conquer-the-kitchen attitude.  It was easy, half accomplished by my husband on the grill (team work always helps!), and insanely delicious.  I never imagined that this recipe with an ingredient as unfamiliar to me as anchovy paste could have such and impact.  Forrest and I tag-teamed the recipe and were blown away by what we served just a mere 20 minutes after commencing.  The cheap cut of meat (I got two half-pound boneless sirloins for 5 dollars total) was grilled to perfection, the slicing suggestion and presentation were amazing and the anchovy/lemon butter was the most unimaginably perfect accompaniment.  No matter what your situation at home may be, this is a gourmet meal in both taste and appearance that you can serve in little to no time!

Grilled Sirloin with Anchovy Butter and Rapini
Adapted from Cooking Light March 2012



  • 1 (1-pound) boneless sirloin steak
  • 1/2 teaspoon kosher salt, divided
  • 3/8 teaspoon ground black pepper
  • 2 tablespoons unsalted butter
  • 1 1/2 teaspoons grated lemon rind, divided
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon anchovy paste
  • 1 teaspoon extra-virgin olive oil
  • 1/4 cup sliced onion (about a half of a small onion)
  • 2 garlic cloves, sliced
  • 1/4 teaspoon crushed red pepper
  • 1/2 cup fat-free, lower-sodium chicken broth
  • 8 ounces broccoli rabe (rapini/brocollini), two inches of the bottom stems cut off


1. Heat a grill  medium-high heat. Sprinkle steak with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Add steak to grill; cook for 3 minutes on each side. Let stand 5 minutes. Cut steak across grain into thin slices.

2. Place butter in a bowl. Microwave at HIGH 15 seconds. Add 1/8 teaspoon salt, 1/8 teaspoon pepper, 1/2 teaspoon rind, juice, and anchovy paste;

 stir until combined. Set aside.

3. Heat a skillet over medium-high heat. Add oil. Add onion; sauté 2 minutes. Add garlic and red pepper; sauté 30 seconds.

Stir in broth and rabe; bring to a boil.

Cover and simmer 3 minutes. Remove from heat; stir in remaining rind and salt.

4. Place 3 ounces steak and 1/2 cup rabe on each of 4 plates. Top each steak with 1 1/2 teaspoons butter.

Click Here for My Adapted Printable Recipe

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