Grilled Sirloin with Anchovy-Lemon Butter and Broccoli Rabe

Salted the meat  a day in advance and followed the Serious Eats "rules" for pan-seared steak (seriouseats.com/2012/12/the-food-lab-complete-guide-to-pan-seared-steaks.html).  Rather than melt the butter, made a room-temperature compound butter, which looked great as it melted over the steak.  Served with CL's roasted cauliflower with fresh herbs.  Great dinner.  The anchovy butter would jazz up any steak.

Awesome and SUPER fast! Made exactly as written. Served 2 and saved half for steak salad night later in the week. Used 1/2 of the anchovy butter as the fat in instant mashed potatoes to complete the super fast meal. Next time, I won't microwave the butter if it's already room temp. I'm a diddler in the kitchen and still pulled this together in 20 minutes. Love Love

This was a huge success for my family! I added sweet potato fries. My 15 year old son has declared it his favorite dinner.

I made this recipe also exactly as written. I would suggest that you double the amount of broccoli rabe if you love vegetables. I would increase the amount of anchovy paste next time I make this as the anchovy butter is delicious but I would like a little more punch. I served this with white beans and prosciutto (Cooking Light recipe) and the meal was fantastic.

Delicious, fast, easy & economical!

So delicious! It was easy to put together and the anchovy butter made an outstanding condiment for the meat - not at all fishy, but savory and salty and yummy.

Excellent - I prepared the recipe exactly as written. It came together in the advertised 20 minutes and tasted amazing.