Chargrilled steak with English lettuce & herb salad & anchovy butter
Richard Turner, head chef at London's The Hawksmoor, shows how to cook a perfect steak, step-by-step
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 18 mins
Cook 12 mins
plus freezing
- To make the anchovy butter, blend all the ingredients with a tsp water in a small food processor until smooth (pass through a drum sieve if you want a finer finish). Roll in clingfilm and freeze until you need it.
- Heat a griddle pan or BBQ really hot, so it's painful to hold your hand near. At the last minute season generously. Don't use oil on the meat or in the pan - if the grill is hot enough the meat won't stick.
- Put the steak on the hot griddle and leave it completely alone for 3 minutes. Don't try to move or prod it as it needs to sear completely on the bottom.
- Check the steak after 3 minutes - it should come away easily from the griddle.
- Don't turn the steak over but twist it by 90 degrees - cook for another 3 minutes, again don't be tempted to move or prod it.
- Flip the steak over completely and repeat the same process on the other side. First 3 minutes, then a 90 degree turn and another 3 minutes. This will give you medium-rare steak. Cook for a little longer each side if you want it more well done.
- Hold the steak fat side down with tongs until the fat becomes crisp and golden.
- Take the steak off the griddle and rest on a warm plate for 10 minutes under a loose sheet of foil. This is a really important stage for the tenderness of the steak, so don't skip it.
- While the steak is resting, whisk the cider vinegar, mustard and olive oil to make a dressing. Toss the lettuce in the dressing with all the other salad ingredients.
- Carve the two steaks from either side of the bone. Keep the bone for presentation if you like.
- Carve the steaks into thick slices and serve with the salad and a slice of anchovy butter.
PER SERVING
1112 kcalories, protein 66.2g, carbohydrate 2.1g, fat 93.2 g, saturated fat 48.6g, fibre 0.9g, salt 3.64 g
Recipe from olive magazine, July 2011.
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Ingredients
- 1 T-bone steak , about 3-4cm thick (800-900g in total) and at room temperature
- Maldon smoked sea salt
- coarsely ground black pepper
FOR THE ENGLISH LETTUCE & HERB SALAD
- 1 tbsp cider vinegar
- 1 tsp wholegrain mustard
- 2 tbsp olive oil
- ½ English round lettuce , washed
- 2 tsp chives , chopped
- 2 tsp parsley , chopped
- 2 tsp mint , chopped
- 2 tsp shallots , chopped
- 2 tsp spring onions , chopped
FOR THE ANCHOVY BUTTER
- 50g anchovy fillets in olive oil (Hawksmoor use Cantabrian anchovies) , drained
- 150g unsalted butter
- 1 tsp lemon juice
- 1 tsp Worcestershire sauce
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 18 mins
Cook 12 mins
plus freezingIngredients
- 1 T-bone steak , about 3-4cm thick (800-900g in total) and at room temperature
- Maldon smoked sea salt
- coarsely ground black pepper
FOR THE ENGLISH LETTUCE & HERB SALAD
- 1 tbsp cider vinegar
- 1 tsp wholegrain mustard
- 2 tbsp olive oil
- ½ English round lettuce , washed
- 2 tsp chives , chopped
- 2 tsp parsley , chopped
- 2 tsp mint , chopped
- 2 tsp shallots , chopped
- 2 tsp spring onions , chopped
FOR THE ANCHOVY BUTTER
- 50g anchovy fillets in olive oil (Hawksmoor use Cantabrian anchovies) , drained
- 150g unsalted butter
- 1 tsp lemon juice
- 1 tsp Worcestershire sauce
PER SERVING
1112 kcalories, protein 66.2g, carbohydrate 2.1g, fat 93.2 g, saturated fat 48.6g, fibre 0.9g, salt 3.64 g
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21 April 2013
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21 April 2013
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