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5 from 1 vote

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.
Course Main Course
Cuisine American
Keyword american, anchovy, beef, dairy-free, dinner, egg-free, garlic, lunch, main, nightshade-free, nut-free, parsley, protein sparing modified fast, PSMF, rosemary
Prep Time 15 minutes
Cook Time 30 minutes
Marinade Time 15 minutes
Total Time 1 hour
Servings 2
Calories 389kcal
Author Jenny Ross

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

Calories: 389kcal | Carbohydrates: 5g | Protein: 54g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 141mg | Sodium: 430mg | Potassium: 993mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1225IU | Vitamin C: 30mg | Calcium: 117mg | Iron: 5mg