Steak with anchovy butter & smashed peas

title="Steak with anchovy butter & smashed peas"
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(2) Rate it

• 0:20 Prep


• 0:10 Cook


• 
  4 Servings


• Capable cooks

Salty anchovies combine beautifully with the fresh herbs and peas in this smashing recipe.

Featured in
Beef recipes, Nutrition information

Ingredients

• 4 x 2cm-thick beef scotch fillet steaks


• 1 tablespoon olive oil


• 1kg frozen peas


• 50g butter, melted


• 1/4 cup chopped fresh mint

Anchovy butter

• 70g butter, at room temperature


• 3 drained anchovy fillets, finely chopped


• 1 small garlic clove, crushed


• 1 tablespoon chopped fresh continental parsley


• 1 tablespoon chopped fresh chives

Method

• 
  
  
  Step 1
  
  
  
  
  To make the anchovy butter, combine the butter, anchovy, garlic, parsley and chives in a bowl. Spoon along the centre of a piece of non-stick baking paper to form a 9 x 3cm log. Roll up to enclose and twist the ends to secure. Place in the fridge for 30 minutes or until firm.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Preheat a barbecue grill on medium-high. Brush both sides of the steak with oil and season with pepper. Cook on the grill for 4-5 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Meanwhile, cook the frozen peas in a saucepan of boiling water for 3-4 minutes or until tender. Drain. Place the peas, butter and mint in the bowl of a food processor and process until almost smooth. Season with salt and pepper. Return to the pan. Place over medium heat and cook, stirring, for 2-3 minutes or until heated through.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Cut the butter log into quarters crossways. Divide the pea mixture and steak among serving plates. Top each steak with anchovy butter to serve.
  
  
  

• High fibre


• Low carb


• Lower gi

Nutrition

• 3746 kj

  Energy




• 58g

  Fat Total




• 28g

  Saturated Fat




• 15g

  Fibre




• 66g

  Protein




• 202mg

  Cholesterol




• 469.21mg

  Sodium




• 11g

  Carbs (sugar)




• 21g

  Carbs (total)

All nutrition values are per serve

• Author: Michelle Southan


• Image credit: Alan Benson


• Publication: Australian Good Taste

Source: taste.com.au