Beef Steak with Tomato and Anchovy Salsa

How to prepare beef steak with tomato and anchovy salsa

1. Take the steaks out of the refrigerator and let them come to room temperature.
2. Cut the onion into thin slices. Place the cherry tomatoes in a bowl - cut the larger ones in half so they release their juice into the sauce. Add the crushed garlic, finely chopped anchovies, and grated lemon zest.
3. Heat 30ml oil in a pan and add the onion. Sauté for a few minutes, just until the onion softens.
4. Add the tomatoes and the rest over the onion and continue sautéing for a few minutes until the anchovies dissolve into the oil and the tomatoes soften slightly (about 3-4 minutes). Stir the sauce a few times. Add black pepper. Don't add salt - the anchovies are quite salty.
5. Remove the pan from the heat and add the finely chopped parsley and oregano. Add another tablespoon of oil. Mix well and pour the sauce into a bowl. Let it cool slightly.
7. Heat a grill pan very well, without adding any fat (about 5 minutes over high heat). Add the steaks so they're not crowded. Grill for about 3 minutes on each side. While cooking, sprinkle with a little salt, black pepper, and chili flakes.
8. Remove the steaks, cover with aluminum foil, and let them rest for a few minutes.
9. Serve the steaks immediately with the warm salsa.

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