Grilled Steak with Zucchini with Anchovy Butter

Ingredients

• 1 (10 to 12 ounce) steak
• Fine sea salt
• Freshly ground black pepper
• Olive oil
• 1 small zucchini
• 1 tablespoon Anchovy Butter (see below)

Anchovy Butter

• 4 tablespoons (2 ounces) unsalted butter, softened
• 1 tablespoon anchovy paste
• 1 tablespoon chopped flat leaf parsley
• 1 teaspoon freshly squeezed lemon juice
• Dash fine sea salt
• Dash freshly ground black pepper

Method

1. Heat a grill pan or grill over medium-high to high heat.
2. Season the steak on both sides with salt and pepper and drizzle with olive oil. Trim the ends from the zucchini, cut in half lengthwise and then across into quarters. Season the zucchini with salt and drizzle with olive oil.
3. Lay the steak in the pan so the grates of the pan are on a slight angle. Add the zucchini, cut side down. Grill until the steak is well-marked about 1 minute. Without lifting, flip the steak to grill on the second side until well-marked, about 1 minute. Flip the zucchini as well. Flip and turn the steak at right angle, to create a crosshatch with the grates, grill for 1 minute more. Turn a final time, to create the crosshatch on the other side, and grill for 1 more minute, or until the steak is cooked to your desired doneness. Remove the steak and the zucchini from the pan and let rest for about 5 minutes.
4. Transfer to a clean plate and our any juices over the top. Add the anchovy butter to the top of the steak.

Anchovy Butter

1. In a small bowl, mix the butter, anchovy paste, parsley, lemon juice, salt and pepper until well combined. The butter can be used at this point or shaped into a log, wrapped in plastic wrap and refrigerated. The anchovy butter can be refrigerated for up to 1 week or frozen for up to 3 months

Notes

Once in a while, I like to treat myself to a steak, like this one, grilled alongside zucchini and finished with an anchovy compound butter. Creating a well-marked steak is not difficult to do once you see it is about proper placement and turning in the pan or on the grill. This same grilling technique works well for fish and chicken, but the cooking time will vary.