ANCHOVY GARLIC CRUSTED STEAK

ANCHOVY GARLIC CRUSTED STEAK

 

ANCHOVY GARLIC CRUSTED STEAK

If you love steak, and you love fish...why not marry the two in a simple effortless way? Blend, rub, grill and serve? Sounds too simple? Because it is!
You will have a healthy delicious finger-licking dinner on your table in no time! There is no need to marinate and wait... it's just that simple - combine in a blender, rub over the steak, grill to your desired perfection and eat!
Serve it with greens and thinly sliced red onion sprinkled with lemon juice and a good quality olive oil or greek salad with kalamata olives or greens of your choosing. 
Enjoy!
Nutrition Facts
ANCHOVY GARLIC CRUSTED STEAK
Amount Per Serving (1 steak)
Calories 1154 Calories from Fat 693
% Daily Value*
Fat 77g118%
Saturated Fat 33g206%
Cholesterol 307mg102%
Sodium 305mg13%
Potassium 1637mg47%
Carbohydrates 1g0%
Sugar 1g1%
Protein 106g212%
Vitamin A 30IU1%
Vitamin C 1.4mg2%
Calcium 119mg12%
Iron 11mg61%
* Percent Daily Values are based on a 2000 calorie diet.
Prep Time 2 mins
Cook Time 7 mins
Resting Time 5 mins
Total Time 14 mins
Course Main Course
Cuisine American
Servings 2 servings
Calories 1154 kcal

Ingredients
  

  • 2 lb t-bone steaks
  • 1 TBSP ghee
  • 4 oz anchovy fillets
  • 4 cloves garlic
  • pepper to taste

Instructions
 

  • Preheat grill over high heat. When ready to grill turn it down to medium high and start cooking. (Or preheat cast iron pan and add a TBSP of ghee to the pan, make sure the it's hot before adding the steaks)
  • Combine ghee, anchovy fillets, garlic and pepper in a blender. Blend until smooth.
  • Rub anchovy paste over the steaks.
  • Grill the steaks to your liking (about 3 minutes per side for medium rare)
  • When the steaks are done, let them rest for 5 minutes to let the juices settle.
  • Enjoy!

Nutrition

Serving: 1steakCalories: 1154kcalCarbohydrates: 1gProtein: 106gFat: 77gSaturated Fat: 33gCholesterol: 307mgSodium: 305mgPotassium: 1637mgSugar: 1gVitamin A: 30IUVitamin C: 1.4mgCalcium: 119mgIron: 11mg
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