February 13, 2022
Reverse Seared Lemon, Herb, and Anchovy Steak
Bright, tangy, and herbal, this marinade makes for delicious steaks. If you have room for a few more calories, whisk in some olive oil to the sauce just before serving.
Servings: 2
Calories: 389kcal
Ingredients
- 1 pound top sirloin beef feel free to use ribeye, flank, skirt, or hanger steak here – ribeye will have the most fat and top sirloin and flank will have the least
- salt and pepper to taste
- 1 tablespoon avocado oil
Marinade/Sauce
- 1/2 bunch parsley stems removed, about 1 cup leaves, a few leaves reserved for garnish
- 2 sprigs fresh rosemary woody stems removed, about 2 tablespoons, use less if you want a more subtle rosemary flavor
- 1 sprig fresh oregano stems removed, optional
- 4 garlic cloves
- 3 tablespoons lemon juice 1 lemon
- zest of 1 lemon
- 1 tablespoon anchovy paste or 4 whole canned anchovies packed in oil, drained
Instructions
- Sprinkle the beef with salt and pepper, to taste and set aside.
- Combine the marinade/sauce ingredients in a blender and blend until completely smooth. Pour half over the beef, turning to coat it evenly. Reserve the other half as the sauce for serving.
- Let the beef marinate for 15 minutes at room temperature or up to 8 hours, refrigerated.
- While the beef marinates, preheat the oven to 200ºF. Place steaks on a wire rack set into a rimmed baking sheet. Bake until the internal temperature of the steak is 115ºF, about 20-45 minutes for medium-rare. This will vary depending on the thickness of your steak (thicker steaks will take longer) and oven conditions so check its internal temperature.
- Heat a cast iron pan over high heat as the steak is coming out of the oven. When hot, add the remaining tablespoon of avocado oil. Add the steak to the hot oil (it should sizzle immediately). Cook until steak is golden brown, about 1 minute. Flip and cook the other side the same way.
- Remove the steaks and serve with the reserves sauce. No need to rest a reverse seared steak.
Notes
For different doneness, see below:
• Rare: 105°F
• Medium Rare: 115°F
• Medium: 125°F
• Medium Well: 135°F
Protein:Energy Quotient [calories]: 2.03
Nutrition Facts
Reverse Seared Lemon, Herb, and Anchovy Steak
Amount per Serving
Calories
389
% Daily Value*
Fat
16
g
25
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Cholesterol
141
mg
47
%
Sodium
430
mg
19
%
Potassium
993
mg
28
%
Carbohydrates
5
g
2
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
54
g
108
%
Vitamin A
1225
IU
25
%
Vitamin C
30
mg
36
%
Calcium
117
mg
12
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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