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Recipes : Scottish | Kobe Beef Last Updated: Oct 18, 2010 - 11:53:30 AM


Grilled Feather Steak with Anchovy Butter and Frites
By Rick Stein - Food Heroes Another Helping
Sep 3, 2004 - 10:56:00 AM

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 Grilled Feather Steak With Anchovy Butter and Frites
 
 
4-6   Scottish | Kobe feather steaks  
  a little oil for cooking  
  salt and pepper  
  lemon wedges  
FOR THE ANCHOVY BUTTER  
2   salted anchovy fillets rinsed of excess salt  
25 g   softened unsalted butter (approx 1oz)  
FOR THE SALAD  
100 g   lamb's lettuce  
100 g   frisee (curly endive)  
1   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 32.28g   8%  
Vitamin B12 1.06g   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 15.01g   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.

 
Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.
 
     

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