How to make it

  • Trim the fat from the edges of the steak leaving a layer 1/4 inch thick then slash the layer of fat at 1-inch intervals.
  • In a small bowl using the back of a spoon mash together the garlic, anchovy paste, olive oil and pepper until smooth.
  • Rub into both sides of the steak then cover and let stand at room temperature for 1 hour.
  • In a saucepan over medium low heat combine the potato and chicken broth.
  • Bring to a simmer and cook uncovered about 10 minutes.
  • Add the bell pepper and cook until heated through about 3 minutes more.
  • Drain reserving the broth.
  • In a food processor with the motor running drop the garlic cloves through the feed tube and process until chopped.
  • Add cherry peppers, pimiento pepper, potato, bell pepper, thyme, vinegar and hot pepper sauce.
  • Process until smooth.
  • With motor running slowly add the oil and process until the mixture thickens.
  • Transfer to a bowl and whisk in the reserved chicken broth.
  • Season with salt and pepper.
  • Cover and refrigerate until serving.
  • Prepare a hot fire in a grill.
  • Position the grill rack 6 inches above the fire.
  • Place steak on the rack and sear turning once until nicely browned about 1 minute on each side.
  • Using long handled tongs to hold the meat sear the edges then grill over a medium hot fire turning once for 20 minutes.
  • Transfer to a cutting board and cover loosely with aluminum foil.
  • Let rest for 5 minutes then cut meat from bone and slice across the grain.
  • Drizzle sauce over the top.

Reviews & Comments 3

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    " It was excellent "
    notyourmomma ate it and said...
    Sauce rouille is a favorite. This would be great together.
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    " It was excellent "
    merlin ate it and said...
    Incredible indeed.
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  • dmiller64116 14 years ago
    Sounds good! Is your horseradish potatoes recipe posted?
    Was this review helpful? Yes Flag

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