Beef Rib Cutlets with Caper & Anchovy Butter

 

prep: 25 mins
cook: 25 mins, plus resting

• 4 tbsp olive oil

• 1 tsp salt

• 1 tsp pepper

• 2 beef rib cutlets, each weighing

• 800 g/ 1 lb 12 oz

caper & anchovy butter

• 5 anchovy fillets, chopped

• 200 g/ 7 oz butter, softened

• 2 garlic cloves, crushed

• 40 g/0,5 oz baby capers

• small bunch of parsley, chopped

• 1 tsp salt

• 1 tsp pepper

• lift

1. This recipe requires a barbecue. Place the oil, salt and pepper in a non-metallic dish large enough to fit the cutlets in. Add the cutlets and coat thoroughly. Set aside.

2. To make the butter, place all of the ingredients in a medium bowl. Beat well with a wooden spoon until well combined.

3. Prepare the barbecue for direct cooking an preheat to medium-hot.

4. Place the cutlets on the barbecue grill and cook for 10 minutes on each side for medium-rare, or to your liking. Turn every now and then and brush with the butter until the cutlets are well coated.

5. When the cutlets are cooked, cover with foil and leave in a warm place to rest for 5 minutes. Serve with any remaining butter on the side.