This article was written for Annabel & Grace, which is now part of Rest Less.
I find myself eating more and more meat-free dishes, but I still can’t resist a succulent pan fried steak every now and again. Couple it with roasted cauliflower and anchovy butter and you have an irresistible combo…
Rib-Eye Steak with anchovy butter and roasted cauliflower
Course: Main MealsDifficulty: Easy4
servings55
minutesIngredients
1 cauliflower, cut into large florets
100ml extra virgin olive oil
4 x 300g rib-eye steaks
40g pine nuts, toasted
1/2 bunch flat-leaf parsley, leaves picked
Finely grated zest and juice of 1 lemon
Basil leaves, to serve (optional)
ANCHOVY BUTTER:
250g unsalted butter, softened
1 tbs olive oil
2 garlic cloves, finely grated
3 anchovies in oil, drained, plus 1 tbs oil
2 tsp Dijon mustard
2 tbs baby capers, rinsed, drained
40g chopped basil leaves
Juice of 1/2 lemon
Directions
- Preheat oven to 220°C. Arrange cauliflower in a single layer on a baking tray and drizzle with 2 tbsp olive oil. Season and roast for 45 minutes or until golden and charred.
- Meanwhile, for the anchovy butter, place all ingredients in a small food processor and whiz until combined. Set aside.
- Heat a griddle or frying pan over medium-high heat. Brush the steaks with 1 tbsp oil and season. Cook for 6 minutes each side for medium-rare or until cooked to your liking. Remove from heat and rest, loosely covered with foil, for 5 minutes.
- Toss cauliflower with pine nuts and parsley. Whisk lemon zest and juice in a bowl with remaining 2 tbs oil and season. Drizzle over cauliflower.
- Serve steaks with anchovy butter, basil leaves and roasted cauliflower.
Another steak recipe you might like is Venison with Stroganoff Sauce and Shoestring Fries… as ever, we’ve recommended it because it is quick and easy to prepare. Enjoy!