Rose Pistola Terrorized 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
- 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
- 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
- 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.
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.
Source: Reed Hearon, chef/owner of Rose Pistola - San Francisco, California