Minute Steak Stacks with Herbed Anchovy Butter

By Hugue Dufour, Food & Wine

This great recipe calls for pounded-thin top round steaks that are very quickly cooked, then served in a stack with ample amounts of anchovy-herb butter sandwiched in between the steaks.

Total Time

30 MIN

Yield

Serves: 2

Ingredients

• 2 tablespoons chopped anchovy fillets in oil, drained
• 1 shallot, minced
• 2 tablespoons red wine vinegar
• 1 stick unsalted butter, at room temperature
• 1/4 cup equal parts chopped parsley, tarragon, and chives
• 1/2 teaspoon coarsely ground pepper
• 2 tablespoons canola oil
• 12 to 16 ounces top round—sliced crosswise into 4 slices, each slice pounded to a 1/4-inch thickness
• Montreal steak spice, for seasoning (see Note)

How to Make It

Step 1   

In a skillet, combine the anchovies, shallot, and vinegar. Cook over moderate heat, stirring until the anchovies break down and the vinegar has evaporated about 5 minutes. Mash the anchovies with a wooden spoon. Transfer the mixture to a small bowl and let cool room temperature. Add the butter, herbs, and pepper and mix well. Scrape the butter onto a sheet of parchment paper and roll into a log or pack into an airtight container.

Step 2   

In a large cast-iron skillet, heat the canola oil until smoking. Season the steaks on both sides with the Montreal steak spice. Working in 2 batches, sear the steaks over high heat for 30 to 40 seconds per side until well browned outside but rare. Transfer the steaks to a rack set over a baking sheet.

Step 3   

On a serving plate, stack the steak slices with a big part of the anchovy butter between each slice. Top with a big pat of butter and serve immediately, dividing the stack at the table.

Make-Ahead

The anchovy butter can be refrigerated for 3 days or frozen for 1 month.

Notes

Montreal steak spice, which includes garlic, coriander, and cayenne, is based on the spices used in Montreal smoked meat. It's available at supermarkets.