Steak with Bagna Cauda Butter

Grilled steaks gets the star treatment with this savory, anchovy and garlic flavored butter.

10-12 steaks such as rib eye, fillet or New York Strip

For the butter:

1/4 cup anchovy fillets
14 tbs. unsalted butter, softened a little
1/2 cup extra-virgin olive oil
4 cloves garlic, minced
freshly grated black pepper

To make the butter, place all the ingredients in a small food processor and whizz to blend. Spoon out onto a piece of plastic wrap and form into a log shape. Chill to set.

Season the steaks well and cook to your liking. Cut the butter into fat coins and place atop each steak.

Serves 10-12

A Riff on a Caesar Salad

The classic salad is deconstructed here – and all the better for it! Top with a fried egg for the ultimate experience!

1 romaine heart
2 tbs. regular olive oil
1 garlic clove, grated or crushed
4 anchovy fillets (the kind packed in oil), finely chopped
zest and juice of 1/2 lemon, plus lemon to serve
Parmesan cheese shavings

Heat the oven to 425°F. Cut the lettuce in half lengthways and lay both halves cut-side up in a baking dish lined with foil. Stir together the oil, garlic and anchovies, then spoon over the lettuce. Place in the oven and cook for 10 minutes. Add the lemon zest and juice, then cook for another 5 minutes.

Transfer to a plate and shave Parmesan on top.

Serves 2