If you enjoy this you may want to try:

How to:

Mince garlic more easily

When mincing garlic, sprinkle on a little salt so the pieces won't stick to your knife or cutting board and this also helps draw the juices out more quickly.

Can't find the product?

If a recipe calls for an ingredient that you've never heard of or simply cannot find, send us an email and we'll gladly help.

Recipe by:	Phillippa Cheifitz
Serves:	2
Category:	Easy / Quick
Prep time:	5 minutes
Cooking time:	10 minutes
Ingredients: Olive oil Sea salt and milled black pepper For the anchovy-garlic oil: 6-8 thin anchovy fillets, chopped 1 crushed fat clove garlic 4 tablespoons olive oil For serving: Wilted spinach leaves 2 rib-eye steaks, about 250g each
Cooking instructions: Preheat the oven to 180°C. Oil the steaks and season. Heat a suitable frying pan on the hob. When really hot, add the steaks and sear on both sides then bake in the heated oven for 5 minutes. Meanwhile gently heat the anchovies, garlic and oil, stirring until disintegrated. Place wet, washed, spinach leaves in a large saucepan. Turn on the heat and cook for a few minutes until wilted. Drain and add a squeeze of lemon. Place a tangle of leaves on 2 hot plates. Top with the steaks and spoon over the oil. TASTE'S TAKE A rich cut of meat livened up with a punchy, flavourful anchovy sauce. Perfect for men!
Wine: Woolworths Reserve Groenekloof Shiraz 2002 (Darling Cellars)

Please note: In order to get the full TASTE experience we highly recommend you view this website in one of the latest browsers --> IE8 or IE9 | Firefox 3+ | Safari 3+ | Google Chrome

If you enjoy this you may want to try:

How to:

Mince garlic more easily

Can't find the product?

Filter results by:

Also see

Why you should oil up

The perfect steak

Brilliant ideas for your next braai

conversion table

Fahrenheit - Celsius

Celsius - Fahrenheit