Ingredients Jump to Instructions ↓

  1. Freshly ground pepper

  2. 1 butcher's cut,

  3. 1 1/2 lbs, trimmed

  4. 2 teaspoons olive oil

  5. For the sauce : 2 small cloves garlic

  6. Small pinch of salt

  7. 2 salt anchovies, rinsed and filleted

  8. 3 tablespoons olive oil

  9. 1 tablespoon chopped fresh flat-leaf (Italian) parlsey

Instructions Jump to Ingredients ↑

  1. Grind the pepper over the steak, rub it with the olive oil and marinate at room temperature for 2 hours. To prepare the sauce, in a mortar, pound together the salt and garlic to form a paste. Add the anchovies and pound again to a paste. Stir in the olive oil with the pestle, and then stir in the parsley with a spoon. Set aside.

  2. Prepare a fire in a charcoal grill. When the flames have died and the coals are glowing, place the steak on the grill rack and grill the steak, turning 3 or 4 times, 8-10 minutes.

  3. Transfer the steak to a carving board and slice ti thinly, on the bias, without displacing the slices of meat. Slice the sliced steak, in its original form, onto a warmed platter. Pour over any juices that have escaped in carving. Spoon on the sauce the length of the steak.


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