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Grilled Steaks with Celery and Anchovy Salad

Photo: Annabelle Breakey; Styling: Karen Shinto

Total time 30 mins
Yield

Serves 4

This is dinner for people who have big appetites (or are on the Paleo diet). If you want less meat, just grill 2 steaks and cut them in half. Also, cutting the celery by hand gives you neater, crisper pieces than if you use a handheld slicer or a food processor.

Ingredients

  • 1 can (2 oz.) oil-packed anchovies, drained
  • 2 large garlic cloves, roughly chopped
  • 1 1/2 teaspoons lemon zest
  • 2 tablespoons lemon juice
  • 1/4 to 1/2 tsp. red chile flakes
  • 1/3 cup extra-virgin olive oil
  • Kosher or fine sea salt
  • 4 boned beef rib-eye or New York strip steaks (3/4 to 1 in. thick; about 2 1/2 lbs. total)
  • 1/4 cup sliced almonds
  • 3/4 pound celery stalks (about 4 large), ends and leaves trimmed
  • 1/2 bunch flat-leaf parsley

Nutrition Information

  • calories 761
  • caloriesfromfat 63 %
  • protein 63 g
  • fat 54 g
  • satfat 15 g
  • carbohydrate 5.3 g
  • fiber 2.1 g
  • sodium 595 mg
  • cholesterol 246 mg

How to Make It

  1. Heat a grill to medium-high (450°). Put anchovies, garlic, lemon zest and juice, chile flakes, oil, and salt to taste in a blender and blend until smooth.

  2. Put steaks on a rimmed baking sheet and coat all over with 5 tbsp. anchovy dressing. Set aside.

  3. Toast almonds in a frying pan over medium heat, stirring or tossing often, until golden brown, 4 to 5 minutes. Meanwhile, slice celery very thinly on the diagonal and put in a large bowl.

  4. Grill steaks, covered, turning once, 6 to 8 minutes total for medium-rare. Meanwhile, hold parsley bunch like a bouquet, turn it upside down, and whack off leaves with a sharp knife. Remove coarse stems and add leaves to celery.

  5. Toss celery, parsley, and almonds with all but 1 tbsp. dressing. Drizzle steaks with remaining dressing and serve with salad.