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How to make Steak with anchovy butter & smashed peas

Yield = 4
Prep time: 0:20
Cook time: 0:10
Total time: 0:30

Ingredients

  • 4 x 2cm-thick beef scotch fillet steaks
  • 1 tablespoon olive oil
  • 1kg frozen peas
  • 50g butter, melted
  • 1/4 cup chopped fresh mint

Anchovy butter

  • 70g butter, at room temperature
  • 3 drained anchovy fillets, finely chopped
  • 1 small garlic clove, crushed
  • 1 tablespoon chopped fresh continental parsley
  • 1 tablespoon chopped fresh chives

Method

  • Step 1 To make the anchovy butter, combine the butter, anchovy, garlic, parsley and chives in a bowl. Spoon along the centre of a piece of non-stick baking paper to form a 9 x 3cm log. Roll up to enclose and twist the ends to secure. Place in the fridge for 30 minutes or until firm.
  • Step 2 Preheat a barbecue grill on medium-high. Brush both sides of the steak with oil and season with pepper. Cook on the grill for 4-5 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
  • Step 3 Meanwhile, cook the frozen peas in a saucepan of boiling water for 3-4 minutes or until tender. Drain. Place the peas, butter and mint in the bowl of a food processor and process until almost smooth. Season with salt and pepper. Return to the pan. Place over medium heat and cook, stirring, for 2-3 minutes or until heated through.
  • Step 4 Cut the butter log into quarters crossways. Divide the pea mixture and steak among serving plates. Top each steak with anchovy butter to serve.