Restaurant Recipes
Rose Pistola Terrorized Steak
Yield: 6 servings
Ingredients
Steak
- 1 cup fresh rosemary leaves, chopped
- 1/2 cup chopped fresh marjoram
- 1/2 cup garlic cloves, finely chopped
- 1/3 cup dried red pepper flakes
- 1/4 cup salt
- 1/4 cup ground black pepper
- 1 1/2 cups olive oil
- 6 New York steaks
Accompaniment
- 1 1/2 teaspoons fresh lemon juice
- Pinch of salt
- 1/4 cup extra-virgin olive oil
- 6 tablespoons Compound Butter (recipe follows)
- 1 to 2 bunches watercress (enough for 6 small salads)
- 6 lemon wedges for garnishing
Compound Butter
- 3 canned anchovy fillets, drained
- 2 small garlic cloves
- Zest of 1 lemon
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup (1 stick) unsalted butter at room temperature
- 1/2 bunch chives, minced
Instructions
Steak
- Combine the rosemary, marjoram, garlic, dried red pepper, salt and 1/4 cup pepper in a medium bowl. Stir in olive oil. Place steaks in a pan large enough to hold them in a single layer and pour over marinade, turning several times so steaks are well coated. Marinate in refrigerator for at least 2 hours or overnight.
Accompaniment
- Whisk lemon juice and salt together in a small bowl to dissolve. Gradually whisk in olive oil. Set aside.
- Heat grill over hot coals. Rub off excess marinade from steaks. Season lightly with fresh pepper. Cook until almost to desired doneness, about 4 minutes per side for medium-rare. Transfer to a platter and let stand for 10 to 20 minutes.
- Return steaks to grill and finish cooking, about 1 to 2 minutes more. (Alternatively, steaks can be cooked indoors on a grill pan, skillet or broiler using same resting time.) Transfer steaks to plates. Top each with a pat of Compound Butter. Drizzle dressing over watercress; toss to coat. Place salad alongside the steaks.
- Serve with lemon wedges.
Compound Butter
- Use a mortar and pestle to pound together the anchovy, garlic, lemon zest, salt and pepper. When smooth, transfer to a small bowl and stir in the softened butter and chives.
- Form into a log and refrigerate or freeze until firm.
Notes
Leftover butter can be stored in the freezer and used tossed on hot noodles, as a topping on grilled or sautéed meats, or spread on bread before toasting in the oven or grilling.
Attribution
Reed Hearon, chef/owner of Rose Pistola - San Francisco, California