Sirloin Steak with Anchovy Butter

Remove the steaks from the fridge 20-30 min prior to cooking. Trim the green beans. Chop the zucchini into french fries. Slice the lemon into wedges. Add the anchovies to a plate and mash them, using a fork. Peel and crush the garlic. Chop the fresh parsley.

Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.

Meanwhile, combine the mashed anchovies, crushed garlic, chopped parsley, olive oil and salted butter in a pan. Heat the pan over a very low heat, stirring, for 3-5 min or until the anchovies have melted. Remove the pan from the heat and set aside to keep warm until serving.

Pat the steaks dry with kitchen paper. Heat a large pan over a high heat with a drizzle of olive oil. Once hot, add the steaks. Fry for 2-4 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 5-10 min. Once rested, season with salt and black pepper.

Meanwhile, wash and dry the pan and return it to a medium-high heat. Add a drizzle of olive oil, the drained green beans and the zucchini sticks. Stir-fry with a pinch of salt for 2 min. Season with a squeeze of lemon juice.

Divide the rested steaks and the pan-fried vegetables among plates. Drizzle the steaks with the anchovy butter. Garnish with the remaining lemon wedges and serve immediately.