Entraña Fina (Skirt Steak) With Herbed Anchovy Butter

Mike Reid


  • 400g skirt steak
  • 1 tsp maldon sea salt 
  • Olive oil for basting 
  • 1 bunch broccolini  

For the butter

  • 8 salted anchovy fillets
  • ½ bunch parsley 
  • ½ bunch of sage 
  • 8 sprigs thyme, picked 
  • 250g butter, unsalted 


  1. Clean and trim up your steak if your butcher hasn’t done it for you.
  2. Oil and season up your broccolini, toss and then place on the grill as this will take longer than the steak. Turning regularly, charring on all sides.
  3. Dice up your anchovies and herbs and fold them through the butter in a mixing bowl.
  4. Season your steak and place on the grill, the total cook time should be around 3-4 mins.
  5. Once you flip the steak, begin basting it with the herbed anchovy butter.
  6. After 4 mins is up, take it off the grill, rest for 2 mins and then it’s ready to slice up and serve with the broccolini and extra butter on the side.
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