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Steak with caper & anchovy stuffing

Method

  • Finely chop the basil, capers and anchovies together and put in a large bowl with the vinegar, oil and mustard. Mix well until a paste is formed.
  • Cut a slit to form a pocket in the side of each steak and press the stuffing in.
  • Then grill the steaks on a lightly oiled ridged grill (or BBQ) to the desired degree, spraying with oil and sprinkling with a little pepper before turning over.
  • Spoon a dollop of hot mash on individual plates, top with the steaks and serve with a lemon wedge on the side.
  • from Luke Mangan - Restaurateur, Sydney

Ingredients

  • 12 basil leaves
  • 3-4 tbsp capers
  • 12 anchovies
  • 2 tspn red wine vinegar 
  • 2 tspn olive oil
  • 1 tbsp Dijon mustard
  • 4 x 200 gm porterhouse (fillet or rump) steaks, trimmed of all fat & sinew
  • olive oil spray
  • freshly ground pepper
  • lemon wedges

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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  • More handy conversions
    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