cooked beetroot, peeled, sliced and cut into fine strips
2 tbs
sunflower oil
1 tbs
white wine vinegar
1/2
small garlic clove, crushed
Raw Scottish | Kobe Feather Steak
ANCHOVY BUTTER
Mash the anchovy fillets in a mortar with a pestle or in a small bowl with a fork until smooth. Add the butter and beat together until well mixed. Season with a little freshly ground black pepper.
SALAD
Mix together the lamb's lettuce and frisee and place to one side of 4 large plates, then sprinkle over the beetroot. Whisk together the oil, vinegar, garlic, 1/2 tsp f salt and some freshly ground black pepper. Drizzle this dressing over the salad.
Brush the steaks on both sides with a little oil and season lightly with salt and pepper - don't forget that the anchovy butter will be quite salty. Heat a ridged cast-iron griddle over a high heat until smoking hot. Add the steaks (in batches if necessary) and cook for no more than 30 seconds on either side. Put alongside the salad, drop a little of the anchovy butter on top of each slice and serve straight away.
Servings: 4
Preparation time: 20 minutes
Cooking time: 2 minutes
Ready in: 22 minutes
Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
The following ingredients were not linked to the ingredient database and were not included in the nutrition information:
lemon wedges
Amount Per Serving
Calories
286.59
Calories From Fat (75%)
214.40
% Daily Value
Total Fat 24.07g
37%
Saturated Fat 8.27g
41%
Monounsaturated Fat 12.56g
Polyunsaturated Fat 1.16g
Trans Fatty Acids 0.00g
Cholesterol 64.01mg
21%
Sodium 63.12mg
3%
Potassium 282.88mg
8%
Carbohydrates 2.99g
1%
Dietary Fiber 0.91g
4%
Sugar 1.39g
Sugar Alcohols 0.00g
Net Carbohydrates 2.08g
Protein 14.68g
29%
Vitamin A 3868.38IU
77%
Vitamin C 9.57mg
16%
Calcium 43.56mg
4%
Iron 2.26mg
13%
Thiamin 0.08mg
5%
Riboflavin 0.18mg
11%
Niacin 2.77mg
14%
Vitamin B6 0.18mg
9%
Folate 32.28µg
8%
Vitamin B12 1.06µg
18%
Pantothenic Acid 0.29mg
3%
Phosphorus 126.94mg
13%
Magnesium 22.45mg
6%
Zinc 3.97mg
26%
Copper 0.10mg
5%
Manganese 0.19mg
9%
Selenium 15.01µg
21%
Alcohol 0.00g
Caffeine 0.00mg
Water 87.92g
Recipe Source
Author: Rick Stein
Source: Food Heroes: another helping
According to Rick Stein this is one of cooking's little secrets about which the French are aware (called onglet or bavette) but is virtually unknown here. Indeed he says that you are likely to draw a blank look from most butchers "but any good butcher will know what you're talking about and will probably decide that you are a customer to be looked after in the future". The feather steak comes from the muscle that runs along the blade bone in beef which is normally used for braising steak but at the thinner end of the blade is short piece which is extremely tender when sliced thin. Rick thinks that this gives fillet steak a run for its money.