Review/Rate this Recipe Save to MyRecipes Rating:

Title: Grilled Sirloin Steak With Anise Basil Butter
Yield: 1

Ingredients

  ---------------------------FOR BUTTER---------------------------------
  1 1/2 tb unsalted butter; softened
      1 tb minced fresh basil leaves
    1/2 ts anise seeds; ground coarse
           -with
      1    ; a mortar and pestle
      1    ; or in an electric
      1    ; coffee grinder
    3/4 ts fresh lemon juice
 
  ----------------------------FOR STEAK---------------------------------
      2 ts black peppercorns
      1 ts anise seeds
      1    a; (1-pound) boneless
      1    ; sirloin steak
      1    ; (about 1 inch
      1    ; thick)
      1    olive oil for brushing steak
      1    ***for grilled fennel
           -(accompanimen; t if, (accom
 
  --------------------, DESIRED)***, DESIRED)---------------------------
      2 sm fennel bulbs; (sometimes
           -call
      1    ; anise, about 1
      1    ; pound), stalks
      1    ; trimmed flush with
      1    ; bulb
      1    olive oil for brushing
           -fennel
    1/2    lemon

Instructions

To prepare the steak:

Prepare grill.

Make butter: In a small bowl stir together butter ingredients with salt and
pepper to taste until well blended and juice is incorporated.

Grill Steaks: In a heavy-duty sealable plastic bag or between 2 sheets of
wax
paper crush peppercorns and anise seeds with bottom of a heavy skillet. Pat
steak dry and coat both sides with peppercorn mixture, pressing it in.

Season steak with salt and brush both sides with oil. Grill steak on an
oiled
rack set 5 to 6 inches over glowing coals 4 to 5 minutes on each side for
medium-rare meat. (Alternatively, steaks may be grilled in a hot
well-seasoned
ridged grill pan over moderately high heat.) Transfer steak with tongs to a
platter and let stand 10 minutes.

Top steak with dollops of anise basil butter.

To make the fennel:

Prepare grill.

Quarter fennel bulbs lengthwise into wedges. In a steamer set over boiling
water steam fennel, covered, until just tender, 8 to 10 minutes.

Brush fennel quarters with oil and grill on an oiled rack set 5 to 6 inches
over glowing coals 2 to 3 minutes on each side, or until golden.
(Alternatively, fennel may be grilled in a hot well-seasoned ridged grill
pan
over moderately high heat.) Transfer grilled fennel with tongs to a serving
dish. Squeeze lemon to taste over fennel and season with salt and pepper.

Makes 2 servings.

Gourmet August 1995

Converted by MC_Buster.

Per serving: 334 Calories (kcal); 19g Total Fat; (44% calories from fat);
8g Protein; 45g Carbohydrate; 47mg Cholesterol; 252mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3
1/2 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Reviews