Grilled Steak With Potatoes Radicchio And Caper Anchovy Sauce Recipes

RADICCHIO GRILLED WITH OLIVE PASTE AND ANCHOVIES

Steps:

• Arrange the radicchio cut side up in a baking dish. Drizzle with 1/4 cup olive oil and 2 tablespoons balsamic vinegar. Season with salt and pepper. Marinate for 30 to 60 minutes.
• Prepare a grill for direct grilling over medium heat. Brush and oil the grate. Place the anchovies in a small bowl and mash with a fork. Add the olive paste or tapenade and mix.
• Arrange the radicchios on the grill cut side down slightly on the diagonal to the bars of the grill grate. Grill until lightly browned, 6 to 10 minutes, rotating each radicchio a little halfway through to create a crosshatch of grill marks. Baste with some of the marinade.
• Turn the radicchios over. Spread each with a little anchovy and olive paste. Continue grilling and basting until a skewer or knife pierces the radicchio easily, about 3 minutes more.
• Transfer to plates. Drizzle with a little fresh olive oil and balsamic vinegar.

POTATO SALAD WITH CAPERS AND ANCHOVIES

Steps:

• Bring a large pot of well-salted water to a boil. Add the potatoes and cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer, about 20 minutes. Remove and let cool slightly.
• While the potatoes are cooking, make the vinaigrette: In a small bowl, put the red onion, vinegar and a healthy pinch of salt. Stir together, then let sit for 10 minutes, so onion softens and pickles slightly. Add the garlic, anchovy, capers and mustard. Whisk in the olive oil. Season to taste with salt and pepper.
• When the potatoes are cool enough to handle, remove the skins with a paring knife. Carefully slice 1/4-inch thick, or slightly thicker. Put the slices in a wide, low bowl and season lightly with salt. Pour the vinaigrette over. Using your hands, gently coat the potato slices with the vinaigrette, taking care not to break them. Set aside at room temperature to let the salad absorb the dressing.
• Just before serving, add thyme leaves and parsley and gently toss the potato slices again. (Some of the vinaigrette will have settled to the bottom of the bowl.) Garnish with halved or quartered hard-cooked egg and arugula leaves, if using.

STEAK WITH ANCHOVY GARLIC BUTTER

Steps:

• Mince garlic and mash to a paste with a pinch of salt using a large heavy knife. Mash together butter, anchovy paste, lemon juice, garlic paste, and 1/4 teaspoon pepper until combined well. Stir in parsley.
• Pat steaks dry and sprinkle with salt and remaining 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Sauté steaks 1 at a time, turning once, about 8 minutes total for medium-rare. Transfer steaks to a cutting board and let stand 5 minutes before serving.
• Top steaks with a dollop of anchovy butter and slice.

GRILLED SKIRT STEAK WITH ROASTED POTATOES

Steps:

• Combine ketchup, Worcestershire sauce, 2 cloves of garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a small dish or resealable plastic bag. Mix thoroughly and add steak.
• Mix potatoes, remaining 2 cloves garlic, 1 teaspoon salt, 1/2 teaspoon pepper, and oil together in a bowl. Pour into the grill pan.
• Place grill pan in the Panasonic® Countertop Induction Oven. Press "Auto Cook" and select setting 4, 12-inch size. Press "Start" and cook for 15 minutes. Mix potatoes, return to oven, set the timer for 5 minutes, and press "Start." Transfer potatoes to a serving plate.
• Preheat oven to High on the "Grill" setting.
• Wipe off any garlic from the grill pan with a paper towel. Remove steak from marinade and add to the pan.
• Grill steak for 1 minute per side. Remove and let rest for 3 minutes. Slice steak and serve with roasted potatoes.

GRILLED STEAK WITH POTATOES, RADICCHIO AND CAPER-ANCHOVY SAUCE

Steps:

• Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Drain. Cut in half. Preheat oven to 200. Heat 2 tablespoons oil in heavy large nonstick skillet over medium heat. Add potatoes and 6 whole sage leaves; saute until potatoes are golden, about 12 minutes. Using slotted spoon, transfer potatoes to baking sheet. Season with salt and pepper. Keep warm in oven. Add 1/2 cup oil to same skillet; heat over low heat. Add capers and anchovies and stir until warm. Meanwhile, prepare barbecue (medium-high heat) or preheat broiler. Brush steak lightly with olive oil. Sprinkle with salt and pepper. Grill or broil steak to desired doneness, about 6 minutes per side for medium-rare. Mound radicchio in center of each of 4 plates. Slice steak and arrange atop radicchio. Spoon potatoes alongside; sprinkle with 4 chopped sage leaves. Spoon caper-anchovy sauce over steaks.