Pan-Seared Rib-Eye with Anchovy Butter and Roasted Cauliflower

You can add rib-eye with anchovy butter and roasted cauliflower to your repertoire and turn cooking weeknight dinners into a piece of cake.

1 cauliflower, cut into large florets
extra-virgin olive oil (100 mL)

Vinaigrette:
¼ cup pinenuts, toasted (40 g)
½ bunch fresh flat-leaf parsley, leaves picked
1 lemon, freshly grated
1 lemon, freshly juiced

Anchovy Butter:
1 cup butter, softened (250 g)
1 Tbsp. extra-virgin olive oil
2 cloves garlic, finely grated
3 anchovies, packed in oil, drained + 1 Tbsp. oil
2 tsp. Dijon mustard
2 Tbsp. baby capers, rinsed, drained
¼ cup fresh basil leaves, chopped
½ lemon, freshly juiced

rib-eye steaks (4x300 g)

Garnish:
fresh basil leaves

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7).

For the Cauliflower:
Arrange cauliflower in a single layer on a baking tray and drizzle with 2 Tbsp. olive oil. Season and roast for 45 minutes or until golden and charred.

For the Anchovy Butter:
Place all ingredients in a small food processor and whiz until combined. Set aside.

For the Steak:
Heat a chargrill pan or frypan over medium-high heat. Brush the steaks with 1 Tbsp. oil and season. Cook for 6 minutes each side for medium-rare or until cooked to your liking. Remove from heat and rest, loosely covered with foil, for 5 minutes.

For the Vinaigrette:
Toss cauliflower with pine nuts and parsley. Whisk lemon zest and juice in a bowl with remaining 2 Tbsp. oil and season. Drizzle over cauliflower.

To Serve:
Serve steaks with anchovy butter, basil leaves and roasted cauliflower.

Makes 4 servings.