Preparation: 10 minutes
Cooking: 8 minutes
Total: 18 minutes
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
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.
Meanwhile, use a spatula to mix the butter with the remaining ingredients and stir until smooth and combined.
Slice the steaks thinly and top with the butter. Serve with roasted potatoes, rocket salad and lemon wedges.