Steak with anchovy butter & smashed peas

Steak with anchovy butter & smashed peas

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  • 0:20 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

Salty anchovies combine beautifully with the fresh herbs and peas in this smashing recipe.

Featured in
Beef recipes, Nutrition information


  • 4 x 2cm-thick beef scotch fillet steaks
  • 1 tablespoon olive oil
  • 1kg frozen peas
  • 50g butter, melted
  • 1/4 cup chopped fresh mint

Anchovy butter

  • 70g butter, at room temperature
  • 3 drained anchovy fillets, finely chopped
  • 1 small garlic clove, crushed
  • 1 tablespoon chopped fresh continental parsley
  • 1 tablespoon chopped fresh chives


  • Step 1
    To make the anchovy butter, combine the butter, anchovy, garlic, parsley and chives in a bowl. Spoon along the centre of a piece of non-stick baking paper to form a 9 x 3cm log. Roll up to enclose and twist the ends to secure. Place in the fridge for 30 minutes or until firm.
  • Step 2
    Preheat a barbecue grill on medium-high. Brush both sides of the steak with oil and season with pepper. Cook on the grill for 4-5 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
  • Step 3
    Meanwhile, cook the frozen peas in a saucepan of boiling water for 3-4 minutes or until tender. Drain. Place the peas, butter and mint in the bowl of a food processor and process until almost smooth. Season with salt and pepper. Return to the pan. Place over medium heat and cook, stirring, for 2-3 minutes or until heated through.
  • Step 4
    Cut the butter log into quarters crossways. Divide the pea mixture and steak among serving plates. Top each steak with anchovy butter to serve.

  • High fibre
  • Low carb
  • Lower gi


  • 3746 kj


  • 58g

    Fat Total

  • 28g

    Saturated Fat

  • 15g


  • 66g


  • 202mg


  • 469.21mg


  • 11g

    Carbs (sugar)

  • 21g

    Carbs (total)

All nutrition values are per serve
  • Author: Michelle Southan
  • Image credit: Alan Benson
  • Publication: Australian Good Taste



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