Saturday, June 2, 2012

Grilled Sirloin with Anchovy-Lemon Butter and Broccoli Rabe

I served this dish last night with a side of Quinoa salad, it was delicious! Definitely on my list to make again. Healthy and quick, what's not to love.

Photo: Iain Bagwell; Styling: Cindy Barr

Cooking spray
1 (1-pound) boneless sirloin steak
1/2 teaspoon kosher salt, divided
3/8 teaspoon ground black pepper
2 tablespoons unsalted butter
1 1/2 teaspoons grated lemon rind, divided
1 teaspoon fresh lemon juice
1/2 teaspoon anchovy paste
1 teaspoon extra-virgin olive oil
1/4 cup pre-sliced onion
2 garlic cloves, sliced
1/4 teaspoon crushed red pepper
1/2 cup fat-free, lower-sodium chicken broth
8 ounces broccoli rabe (rapini), cut into pieces


1. Heat a grill pan over medium-high heat; coat with cooking spray. Sprinkle steak with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add steak to pan; cook for 3 minutes on each side. Let stand 5 minutes. Cut steak across grain into thin slices.

2. Place butter in a bowl. Microwave at HIGH 10 seconds. Add 1/8 teaspoon salt, 1/8 teaspoon pepper, 1/2 teaspoon rind, juice, and anchovy paste; stir until combined. Set aside.

3. Heat a skillet over medium-high heat. Add oil. Add onion; sauté 2 minutes. Add garlic and red pepper; sauté 30 seconds. Stir in broth and rabe; bring to a boil. Cover and simmer 3 minutes. Remove from heat; stir in remaining rind and salt.

4. Place 3 ounces steak and 1/2 cup rabe on each of 4 plates. Top each steak with 1 1/2 teaspoons butter.

Laura Zapalowski, Cooking Light 
MARCH 2012

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