| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
August 1995 |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
T |
Unsalted butter, softened |
| 1 |
T |
Minced fresh basil leaves |
| 1/2 |
t |
Anise seeds, ground coarse |
|
|
with |
|
|
a mortar and pestle |
|
|
or in an electric |
|
|
coffee grinder |
| 3/4 |
t |
Fresh lemon juice |
| 2 |
t |
Black peppercorns |
| 1 |
t |
Anise seeds |
|
|
A, 1-pound boneless |
|
|
sirloin steak |
|
|
about 1 inch |
|
|
thick |
|
|
Olive oil for brushing steak |
|
|
***FOR GRILLED FENNEL |
|
|
ACCOMPANIMENT IF |
|
|
accompaniment if |
| 2 |
|
Fennel bulbs, sometimes |
|
|
call |
|
|
anise about 1 |
|
|
pound stalks |
|
|
trimmed flush with |
|
|
bulb |
|
|
Olive oil for brushing |
|
|
fennel |
| 1/2 |
|
Lemon |
INSTRUCTIONS
To prepare the steak: Prepare grill. Make butter: In a small bowl
stir together butter ingredients with salt and pepper to taste until
well blended and juice is incorporated. Grill Steaks: In a heavy-duty
sealable plastic bag or between 2 sheets of wax paper crush
peppercorns and anise seeds with bottom of a heavy skillet. Pat steak
dry and coat both sides with peppercorn mixture, pressing it in.
Season steak with salt and brush both sides with oil. Grill steak on
an oiled rack set 5 to 6 inches over glowing coals 4 to 5 minutes on
each side for medium-rare meat. (Alternatively, steaks may be grilled
in a hot well-seasoned ridged grill pan over moderately high heat.)
Transfer steak with tongs to a platter and let stand 10 minutes. Top
steak with dollops of anise basil butter. To make the fennel: Prepare
grill. Quarter fennel bulbs lengthwise into wedges. In a steamer set
over boiling water steam fennel, covered, until just tender, 8 to 10
minutes. Brush fennel quarters with oil and grill on an oiled rack set
5 to 6 inches over glowing coals 2 to 3 minutes on each side, or until
golden. (Alternatively, fennel may be grilled in a hot well-seasoned
ridged grill pan over moderately high heat.) Transfer grilled fennel
with tongs to a serving dish. Squeeze lemon to taste over fennel and
season with salt and pepper. Makes 2 servings. Gourmet August 1995
Converted by MC_Buster. Per serving: 334 Calories (kcal); 19g Total
Fat; (44% calories from fat); 8g Protein; 45g Carbohydrate; 47mg
Cholesterol; 252mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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