A perfectly barbecued steak with a butter filled anchovy, capers and herbs topping, and a simple salad of tomatoes, buffalo mozzarella and basil is a perfect combination.
Cooking time: 12 – 18mins
Prep time: 20 mins
750g rib eye steak
Ingredients - Anchovy & Caper Butter
100g butter, softened
3 anchovies, finely chopped
1 tablespoon capers roughly chopped
2 cloves garlic, grated
1 teaspoon Dijon mustard
1 tablespoon lemon zest
1 cup mixed herbs, parsley, chives, rosemary and thyme, roughly chopped
Ingredients - Caprese Salad
400g mixed tomatoes, cherry, oxtail, grape, roughly chopped into large pieces
120g ball buffalo mozzarella
1/2 cup basil leaves
2 tablespoons good quality olive oil
Salt and pepper
Place butter in a small bowl and stir to soften, add the remaining butter ingredients and mix well to combine everything evenly. Place a piece of cling film on a flat surface and place the butter in the centre, roll into a log about 5cm wide and cover in cling film, refrigerate until firm.
Bring steak to room temperature, season the steak well with salt and pepper. Preheat a BBQ grill to high and place the steak on the grill, cook for 12-14 minutes for medium rare, 14-16 minutes for medium, and 16-18 minutes for well done, turn the steak occasionally to avoid burning.
Rest steak for 10-15 minutes in a warm place, serve with some slices of butter and salad.
For the salad, arrange tomatoes on a serving plate, break cheese pieces and scatter over the top, scatter with basil leaves and drizzle with olive oil and salt and pepper just before serving.