Ingredients

Method

• Olive oil
• Sea salt and milled black pepper
For the anchovy-garlic oil:
• 6-8 thin anchovy fillets, chopped
• 1 crushed fat clove garlic
• 4 tablespoons olive oil
For serving:
• Wilted spinach leaves
• 2 rib-eye steaks, about 250g each

Method

Ingredients

Preheat the oven to 180°C.

Oil the steaks and season. Heat a suitable frying pan on the hob. When really hot, add the steaks and sear on both sides then bake in the heated oven for 5 minutes.

Meanwhile gently heat the anchovies, garlic and oil, stirring until disintegrated. Place wet, washed, spinach leaves in a large saucepan. Turn on the heat and cook for a few minutes until wilted.

Drain and add a squeeze of lemon. Place a tangle of leaves on 2 hot plates.

Top with the steaks and spoon over the oil.

TASTE'S TAKE

A rich cut of meat livened up with a punchy, flavourful anchovy sauce. Perfect for men!