Ingredients
| 4 x 170g | Flat iron steaks |
| 2 tsp | Olive oil |
| 50g | Butter, softened |
| 4 | Anchovy fillets in oil, finely chopped |
| 1 tsp | Fresh thyme leaves, chopped |
| Finely grated zest of 1 lemon | |
| To serve, roasted potatoes, rocket salad and lemon wedges |
Method
| 1 | Preheat a ridged chargrill or barbeque over a moderately high heat. Season the steaks with pepper (the anchovies are salty enough) and grill for 3-4 minutes on each side or until cooked to your liking. Place on a plate and loosely cover with foil. Allow to rest for 5 minutes. |
| 2 | Meanwhile, use a spatula to mix the butter with the remaining ingredients and stir until smooth and combined. |
| 3 | Slice the steaks thinly and top with the butter. Serve with roasted potatoes, rocket salad and lemon wedges. |
