Grilled Sirloin with Anchovy-Lemon Butter and Broccoli Rabe

Photo: Iain Bagwell; Styling: Cindy Barr
This savory Grilled Sirloin with Anchovy-Lemon Butter and fresh and flavorful Broccoli Rabe is special enough for a dinner party, but fast enough for a weeknight meal. It's to the table in 20 minutes.

 

Yield:

Serves 4

Recipe from

Nutritional Information

Calories 223
Fat 11.6 g
Satfat 5.5 g
Monofat 4.1 g
Polyfat 0.5 g
Protein 24.8 g
Carbohydrate 4.3 g
Fiber 0.3 g
Cholesterol 59 mg
Iron 2 mg
Sodium 400 mg
Calcium 49 mg

Ingredients

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 presliced 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 1-inch pieces

Preparation

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.

Note:

Laura Zapalowski,

March 2012