Steak and Anchovy Butter Steak and Anchovy Butter
I have this habit of watching the food network while I am on the treadmill. I don’t know about you but it inspires me to both keep running and cooking. That might seem like a double negative, but whatever I never make sense! I happened to catch an episode with Giada that included a recipe for anchovy butter along with garlic and cheese popovers. So with that I made my own London broil and used the anchovy butter over it.  I think it’s a new favorite for Brian and I.


London Broil and Marinade


1lb top round London broil steak

Salt and Pepper

1 Tbsp ground mustard

1 Tbsp of garlic powder

2 Tbsp Fresh thyme

3 garlic cloves minced

1 ½ cups red wine vinegar


1. Pour the red wine vinegar over the steak in a pyrex dish. (Red wine vinegar actually helps soften the meat)

2. Then generously season the steak with the salt, pepper, ground mustard, and thyme.

3. Sprinkle the pieces of garlic over the steak. Cover with tinfoil and let the steak sit for at least 30 minutes and up to 1 day.

4. Heat the oven to 400 degrees and cook for about 45 minutes or until desired doneness.


Anchovy Butter


1/2 cup (1 stick) unsalted butter, at room temperature
2 tablespoons anchovy paste
1 tablespoon chopped chives
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon lemon zest
Kosher salt and freshly ground black pepper, optional

In a small bowl, mix together the butter, anchovy paste, chives, lemon juice, and lemon zest until smooth. Season with salt and pepper (if using), to taste.

Recipe adapted from: Giada Laurentis

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