Italian Terrorized Steaks
1 C. fresh rosemary leaves, chopped
1/2 C. chopped fresh marjoram
1/2 C. garlic cloves, finely chopped
1/3 C. dried red pepper flakes
1/4 C. salt
1/4 C. ground black pepper
1 1/2 C. olive oil
6 New York steaks
1 1/2 t. fresh lemon juice
pinch of salt
1/4 C. extra-virgin olive oil
6 T. Compound Butter (recipe follows)
1 to 2 bunches watercress (enough for 6 small salads)
6 lemon wedges for garnishing
Combine the rosemary, marjoram, garlic, dried red pepper, salt and 1/4 cup pepper in a medium bowl. Stir in olive oil. Place steaks in a pan large enough to hold them in a single layer and pour over marinade, turning several times so steaks are well coated. Marinate in refrigerator for at least 2 hours or overnight. Whisk lemon juice and salt together in a small bowl to dissolve. Gradually whisk in olive oil. Set aside. Preheat grill over hot coals. Rub off excess marinade from steaks. Season lightly with fresh pepper.
Cook until almost to desired doneness, about 4 minutes per side for medium-rare. Transfer to a platter and let stand for 10 to 20 minutes. Return steaks to grill and finish cooking, about 1 to 2 minutes more. (Alternatively, steaks can be cooked indoors on a grill pan, skillet or broiler using same resting time.) Transfer steaks to plates. Top each with a pat of Compound Butter. Drizzle dressing over watercress; toss to coat. Place salad alongside the steaks. Serve with lemon wedges.
Leftover butter can be stored in the freezer and used tossed on hot noodles, as a topping on grilled or sautéed meats, or spread on bread before toasting in the oven or grilling.
3 canned anchovy fillets, drained
2 small garlic cloves
Zest of 1 lemon
1/2 t. salt
1/2 t. ground black pepper
1/2 C. unsalted butter at room temperature
1/2 bunch chives, minced
Use a mortar and pestle to pound together the anchovy, garlic, lemon zest, salt and pepper. When smooth, transfer to a small bowl and stir in the softened butter and chives. Form into a log and refrigerate or freeze until firm.
Yields 1/2 cup.