Grilled Sirloin with Anchovy Butter Recipe

Steak with garlic butter and potato skewers on a wooden board with a knife.

Grilled Sirloin with Anchovy Butter Recipe

Sometimes the simplest ingredients create the most memorable meals. This Grilled Sirloin with Anchovy Butter recipe pairs the bold, beefy flavor of perfectly grilled sirloin with a rich compound butter that melts into every slice, adding savory depth and subtle umami without overpowering the steak. Quick enough for a weeknight yet impressive enough for entertaining, it’s an easy way to bring steakhouse-inspired flavor to your own table. Serve alongside grilled vegetables and crispy baby potatoes for a meal that feels both timeless and refined.

Prep Time

20 min

Cook Time

8 min

Total Time

2 h 58 min

Serving Size

4 servings

Difficulty

Easy

Ingredients

4 12oz Allen Brothers Angus sirloin strip steaks

1 cup good quality butter; softened

10 anchovies; finely chopped

1 tablespoon fresh dill; finely chopped

1 teaspoon lemon zest

1/3 cup olive oil

1/3 cup balsamic vinegar

1 teaspoon kosher salt

1 teaspoon black pepper

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Instructions

1. Bring steaks to room temperature*. Combine the softened butter with the anchovies, dill and lemon zest and mix well.

2. Using a spatula or spoon, drop the butter onto wax paper. Shape into a rough rectangular size, similar in size to a stick of butter.

3. Roll the bottom half of the wax paper over the butter and roll tightly into a log shape. Twist the ends of the wax paper and place in the refrigerator for 2 hours to chill.

4. Combine the olive oil, balsamic vinegar, salt and pepper and pour over the steaks. Make sure the steak is well-covered on both sides then cover and allow to marinate for at least 30 minutes or overnight.

5. Preheat grill to high. Cook steaks for about 3-4 minutes per side, or to desired doneness. Transfer steaks to a platter or cutting board and let rest for 5 minutes before slicing.

6. Serve the steaks with slices of the anchovy butter.

*See Delivery Storage and Thawing for details.

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