Marinated Sirloin Beef Salad with Anchovy Dressing
- 2 lbs sirloin cut into 1 inch thick steaks
- 2 tbsps red wine vinegar Juice of a lemon
- 1 tsp nutmeg
- 1 tsp cinnamon
- 3 garlic cloves crushed
- 8 salted anchovy filets, rinsed and de-boned
- Freshly ground black pepper
- 2 thick slices of day-old rustic bread, crust removed, dipped in water and squeezed dry
- 2 tsps Dijon mustard
- 1 small handful fresh mint leaves
- 1 large bunch picked fresh parsley leaves
- A few sprigs fresh tarragon or dill
- 1/2 cup extra virgin olive oil
- Freshly ground black pepper
Put the steaks onto a large flat platter and rub the marinade ingredients all over the meat. Let the meat sit with the marinade for a half and hour. Rub the steaks with a bit of olive oil just before grilling. Make sure your fire or griddle is hot so the meat sears.
Cook the steaks to medium rare. Remove from the heat and let the meat rest while you prepare the sauce.
Make the anchovy sauce by putting all the ingredients except the olive oil in a food processor. Process for 1 minute; then add the oil in a thin steady stream until well emulsified. Stop. Taste for seasoning and add more salt and pepper if necessary.
With a sharp knife, cut the steaks into thin slices and serve with the sauce on the side.
Wine pairing
These flavors almost cry out for a Santenay red, Pinot Noir with punch. Shop our Côte de Beaun region.