- 4 Fillet Steaks
- 10 Anchovy Fillets (canned in oil or salt)
- 2 Tbsp Olive Oil
- 2 Tbsp Tarragon Vinegar
- 2 Tbsp Dry Sherry
- 2 Garlic Cloves, pressed
- 1 Tbsp fresh Oregano, finely chopped
- 1 Tbsp fresh Tarragon, finely chopped
- Salt & Pepper
For the steak marinade
Mash the anchovies and mix them in a bowl with olive oil, tarragon vinegar, garlic, oregano and tarragon.
Coating the steaks
Coat the steaks with the spicy steak marinade, if you don't use it all, put the rest aside to use as a sauce. Let the marinaded steaks rest and the fridge for an hour. Remove and bring to room temperature for 20-30 mins before grilling.
Pre-heat the Otto Grill
Pre-heat the Otto Grill onto 800°C for three minutes. Take the steaks out of the marinade and lightly pat it off, so that it doesn't burn when grilling. Put the fillet steaks on the grill rack and grill them for about one minute on each side, until they have a nice crust. Then set the grill rack on Meat-o-Meter stage 5 and let the grilled fillet steaks cook until they have reached the desired level of doneness.
Cut the grilled steaks across the grain, sprinkle them with sea salt and black pepper, serve with leftover marinade as the winner of a sauce. Looking for a side dish? Grill up some sweet potato and away you go!