Anchovy Topped Entrecotes
|Boneless rib steak||2 Pound (1 Kilogram)|
|Garlic||2 Clove (10 gm), crushed|
|Seasoned pepper||1 Dash|
Mash half the anchovies on a plate with the crushed garlic and sesoned pepper to a paste.
Place the plate at the side of the barbecue, to gently warm.
Trim steaks and brush with oil on both sides, then place on a grid over medium glowing coals.
Cook for 30-35 minutes, turning 3-4 times.
Five minutes before steaks are ready, spread anchovy paste thickly over each steak and garnish with capers and remaining anchovy fillets.