Barbecued steak with tomato and anchovy butter


This is not so much a recipe but a list of flavoured butters to enhance that eternal summer favourite, barbecued steak. I love the tomato and anchovy butter because it incorporates rich and smoky flavours with fresh parsley, but the tarragon and horseradish butter is a classic, and the wild mushroom option is perfect for a late-summer or autumn barbecue. The butters can be made in advance, rolled in baking paper and chilled until ready to use.


  • 1 tablespoon olive oil
  • 4 x 250 g (9 oz) beef sirloin steaks
  • 1 teaspoon thyme leaves

Tomato and Anchovy Butter

  • 2 ripe roma (plum) tomatoes
  • ½ red onion, thickly sliced
  • 3 anchovies, finely chopped
  • 2 tablespoons finely chopped curly parsley
  • 1 garlic clove, crushed
  • 100 g ( oz) butter, softened


Preheat a barbecue grill or chargrill pan to medium-high. Rub the olive oil all over the steaks, then sprinkle with the thyme.

To make the tomato and anchovy butter, cut the tomatoes into quarters lengthways. Put the tomatoes and sliced onion on the hot grill and cook for about 5 minutes, or until they are slightly blackened all over. Remove to a clean board and coarsely chop. Transfer to a bowl and add the anchovies, parsley, garlic and butter. Season to taste with sea salt and freshly ground black pepper and stir to combine.

Cook the steaks on the hot grill for 3 minutes on each side, or until cooked to your liking. Remove to a warm plate and season to taste. Cover with foil and rest for 5 minutes

Transfer the steaks to serving plates and spoon the butter mixture over the top. Serve with boiled new potatoes and dressed salad leaves.