This simple anchovy steak sauce is one that we use regularly in the house. What's even better is it's not just a steak sauce! Imagine (or do have it!) drizzled over tomatoes, used on top of bruschetta or over some pulled lamb and polenta - recipe coming soon!! It's quick to make and adds BAGS of flavour to many dishes.
MAKING ANCHOVY STEAK SAUCE
Made from a mixture of fresh parsley, bright acidity that lemon brings, an umami kick from anchovies, salinity from the capers and a touch of spice from garlic it’s quick to whip up and goes down even quicker!!
There are 3 ways to make it and all work out well but offer slightly different texture
1. Chop up the anchovies, capers, garlic, parsley and mix it with the lemon juice/oil. This is my personal fave as there is limited utensils to clean up! It leaves the salsa a good consistency to drizzle over your dish whilst being able to recognize each individual component
2. Food processor - defo the fastest way to make it. Chuck everything in and press a button. Anchovy caper salsa done!! Downside is getting the food processor out and washing it afterwards can be a bit of a pain. You can blitz it to whatever consistency you like too!
3. Pestle & Mortar - if I’m looking for a chunkier green herb salsa this is the way to go. Defo more rustic and a good way to pound out a little aggression 😉
Whichever way you choose you’re onto a winner with this simple steak sauce recipe!
Inspired by my anchovy steak sauce and looking for other great sauces for steaks, salads, chicken or veggies? Check out these guys below!
1. Chimichurri by yours truly
2. Restaurant Style Mild Salsa by Claire McEwen of 'Sprinkles & Sprouts'
3. Spicy Green Salsa (Peruvian Salsa Verde) by Sonila Cami of 'Mediterranean Latin Love Affair'
4. Fresh Peach Salsa by Jennifer Thurman Sebestyen of 'Veggie Inspired'
5. White Nectarine Salsa by Amber Engle of 'Twists and Zests'
I hope this has inspired you to get into the kitchen and whip up some homemade anchovy steak sauce to go with your steak dinner or roasted veggies tonight! Don't forget to hit me up on instagram.
Can't have a steak dinner without a good bottle of red now, can we? I'm quite partial to a Barossa shiraz and always on the hunt for a bargain or "unicorn". I tasted a few wines from these guys on a recent trip to South Australia and was V impressed. My mate Dan over at winedirect.com.au got a shipment in and was doing a wicked 30% off sale over Christmas so it was only fitting that I grab a 6pck of it.
The Artisan Reserve Barossa shiraz from Allegiance wines is a "fun" drinking wine. It's not (in my opinion) one that will sit in your cellar for the next 20 years - probably because it's drinking so well that it won't last! For me, its a drink now and over the next 5 years wine. Tons going on with this big but smooth wine. Chocolate, cedar, vanilla and good fruit on the nose. The palate has similar notes with cranberries, spice, plum and cracked black pepper too. Nice acidity, smooth tannins and reasonable length. This is simply a wine that will be enjoyed by any dinner guest you have over. Chuck it in the decanter for 30 minutes and enjoy the rewards of your work in the kitchen by whipping up a perfectly cooked steak and delicious anchovy steak sauce too!
Happy Cooking and Happy Eating Friends!!
- 1 clove garlic crushed
- 1 handful parsley
- 2 tsp capers
- 3 anchovy fillets
- 1 tbsp lemon juice
- 2 tbsp olive oil
- Depending upon which method you use you can either place all ingredients into a blender and pulse or smash them up in a pestle and mortar or finally chop em all by hand (well, actually a knife works better!)
- Use immediately or store in the fridge until use. I find it's best used on the day of making as the herbs lose their freshness and start to discolour.
- chef knives
- chopping board
- measuring tools
- pestle and mortar (optional)
- blender (optional)
- start with less anchovies and capers to begin with and add more to your taste
- DON'T use salt as there is plenty within the anchovies and capers
- store in an airtight container in the fridge