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Mediterranean steak with charred vegies & anchovy butter


  • Whiz up the butter and anchovies in a blender or processor with seasonings and a squeeze of lemon juice. Taste for seasoning and remove to a bowl.
  • Then cook the steaks on a lightly oiled ridged grill or BBQ to the desired degree, seasoning once sealed. Set aside, allow to rest for 1-2 mins and then slice.
  • While the steaks are cooking, grill the eggplant, zucchini and mushrooms, spraying with a little oil as you do so.
  • When the vegies are almost ready, briefly grill the capsicum.
  • To serve, layer the eggplant, mushrooms, zucchini and capsicum on individual plates and top with the sliced steak and a generous dollop of the butter.


  • 250 gm butter
  • 125 gm anchovies
  • freshly ground salt & pepper
  • ½ lemon
  • 4 x 100 gm thick porterhouse steaks
  • olive oil spray
  • ½ medium eggplant, sliced
  • 1 zucchini, sliced lengthways
  • 4 field mushrooms, peeled & stalks discarded
  • 2 red capsicums, roasted & peeled

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm