Tri-Tip Steak with Anchovy Butter and Tomato Salad

Ingredients

Here are the following ingredients:

Anchovy Butter

• 1 oz (30 g) oil-packed anchovy filets, drained and finely chopped, about ¼ cup (60 mL)
• 8 oz (250 g) unsalted butter, room temperature
• 2 cloves garlic, minced
• ½ oz (15 g) minced shallot, about 2 tbsp (30 mL)
• 2 tsp (10 mL) lemon zest
• 1 tsp (5 mL) kosher salt
• ½ tsp (2 mL) freshly ground black pepper
• ¼ tsp (1 mL) hot pepper flakes
• 2 tbsp (30 mL) chopped chives
• 2 tbsp (30 mL) chopped fresh parsley

Tomato Salad

• 5 lb (2.2 kg) assorted ripe tomatoes, sliced, halved and quartered, about 16 cups (4 L)
• 1½ lb (675 g) French green beans (haricot vert); trimmed and blanched, about 8 cups (2 L)
• 1 lb (500 g) thinly sliced shallot, about 4 cups (1 L)
• 1½ cups (375 mL) olive oil
• ½ cup (125 mL) red wine vinegar
• 3 tbsp (45 mL) grainy Dijon mustard
• 3 tbsp (45 mL) honey
• 1½ tsp (7 mL) kosher salt
• ½ tsp (5 mL) freshly ground black pepper

Service

• 16 Bottom Sirloin Tri-Tip Steaks, about 6 oz (175 g) each and 1-inch (2.5 cm) thick
• Kosher salt
• Freshly ground black pepper
• 2 cups (500 mL) canola oil
• 8 oz (250 g) butter
• 32 sprigs fresh rosemary
• 32 sprigs fresh thyme
• 32 cloves garlic, smashed
• 1 cup (250 mL) small basil leaves
• 1 cup (250 mL) small parsley leaves
• Flaked sea salt
• Freshly cracked black pepper
• 16 slices focaccia, toasted, about 1 lb (500 g)

Preparation

1. Anchovy Butter: Mash anchovies to make a paste. Beat butter with anchovy paste, garlic, shallot, garlic, lemon zest, salt, pepper and hot pepper flakes until well combined. Add chives and parsley. Scrape compound butter onto a sheet of plastic wrap; shape into a log. Wrap and twist ends to seal; roll to smooth. Refrigerate until firm (at least 8 hours). Portion into 16 coins. Cover and reserve for service.
2. Tomato Salad: Arrange tomatoes, green beans and shallots in a hotel pan (do not combine). Cover and refrigerate.
3. Whisk olive oil with red wine vinegar, Dijon, honey, salt and pepper. Cover and reserve for service.

Service

1. Season steak with salt and pepper. Heat 2 tbsp (30 mL) canola oil in skillet set over medium-high heat. Sear steak on both sides.
2. Add ½ oz (15 g) butter, 2 sprigs EACH rosemary and thyme and 2 cloves smashed garlic. Cook, basting with fat, until steak is evenly browned and cooked to preferred doneness. Remove from pan and top with Anchovy Butter coin; let rest for 5 minutes.
3. Toss 1 cup (250 mL) tomatoes with ½ cup (125 mL) green beans, ¼ cup (60 mL) shallots and 2 tbsp (30 mL) vinaigrette until well coated. Add 1 tbsp (15 mL) EACH basil and parsley leaves; toss to combine.
4. Plate salad and sprinkle with flaked sea salt and freshly cracked black pepper. Serve with steak and 1 slice toasted focaccia. Torch butter to soften before serving. 

Beef Cuts