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  • Writer's pictureMichael Laxer

Steak w. Garlic Anchovy Sauce

Today we are going to take a look at a delightful steak recipe inspired by the great French chef Jacques Pépin's "Grandmother Steak" which he says came from his mother-in-law.

This recipe uses a sauce built around garlic, anchovies, parsley and butter and is finished with some lime juice.

One nice aspect to this is that Pépin's original recipe was meant for less expensive cuts of steak like flank or skirt steak. We used sirloin tip steaks.

To begin, around 30 to 45 minutes before cooking take out your steaks. Season them liberally (or to taste) with garlic powder, black pepper and sea salt. Then let them sit at room temperature until cooking time.

Meanwhile mince up 4-5 anchovy filets pouring a little of the can oil into a bowl. Mince up 4 cloves of garlic and then chop up a bunch of fresh parsley. Put the anchovies, garlic and parsley in the bowl and mix together thoroughly.

Heat one tablespoon of butter and one of olive oil to medium-high in a large saucepan and add the steaks. Cook the steaks to your desired doneness (remembering that the steaks will sit for 2-3 minutes while you make the sauce). I like steak rare to rare medium so I cooked my steaks for around 2 minutes a side.

Remove the steaks to sit while you prepare the sauce.

Do not drain the pan. Add another tablespoon of butter to the pan juices as well as a quarter cup of water. Add the mixed anchovies, garlic and parsley to the pan and sauté, stirring constantly,

Pour the reduction over the steaks. Then top with the juice of one half lime. You can also use lemon but the grandmother preferred lime!

This delicious sauce with steak goes perfectly with all the things you love steak with. Thanks to the mother-in-law!


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