T-bone with anchovy salsa

T-bone with anchovy salsa

At the table

By
From
Basque
Serves
4
Photographer
Laura Edwards

One of my favourite places in San Sebastián, and it’s not for the pintxos, is Bar Nestor in the old part of the town. They sell only three things – padrón peppers, tomato salad and Txuletón steak.

Be prepared to wait for your table as it is very popular and has a long history, having opened in 1980.

Some people say that you don’t need a salsa or sauce if you have really good quality meat, but you must try this – I think it goes perfectly with meat, fish or vegetables, so it’s a great one to master.

Ingredients

Quantity Ingredient
1 large t-bone steak
or 2 smaller ones
olive oil
sea salt
freshly ground black pepper

For the salsa

Quantity Ingredient
1 french shallot, finely chopped
2 garlic cloves, finely chopped
300g cherry tomatoes, chopped
6 salted anchovies
1 lemon, zested
large handful flat-leaf parsley, chopped
few sprigs marjoram, leaves stripped
extra-virgin olive oil

Method

  1. Preheat the oven to 200°C.
  2. Heat a chargrill pan over a high heat. Rub the T-bone with oil and season well, then sear on the chargrill for a few minutes each side until it takes on lots of colour. Transfer to the oven and cook for 12–15 minutes until nicely rare in the centre. Set aside to rest for at least 10 minutes.
  3. Meanwhile, heat a good amount of oil (about 75 ml) in a pan and gently fry the shallot for a few minutes. Add the garlic, cherry tomatoes, anchovies and lemon zest and cook slowly until the anchovies have broken down and the tomatoes are starting to become tender but not too soft. Add the parsley, marjoram and a splash of extra-virgin olive oil and spoon into a bowl.
  4. Carve the beautiful rare T-bone and serve with the warm anchovy salsa. You can also serve with some sautéed potatoes
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