Pan-Fried Sirloin with Smashed Potatoes and Anchovy Sauce

Name: Pan-Fried Sirloin with Smashed Potatoes and Anchovy Sauce
Ingredients: 2 or 3 small new potatoes (about 3 ounces total), scrubbed; 1 (4-ounce) boneless sirloin steak, preferably no more than 1/2 inch thick, trimmed of excess fat; 1 plump clove garlic; Kosher or sea salt; Freshly ground black pepper; 1 tablespoon all-purpose flour; 2 tablespoons extra-virgin olive oil; 1 anchovy fillet, finely chopped; 1 tablespoon unsalted butter; Juice of 1/2 lemon; 1 tablespoon finely chopped fresh parsley leaves

December 14, 2011

Despite all my big Texas talk, the truth is, I don’t make classic chicken-fried steak for myself. Between the prep work and the calorie count, it’s just not practical. Instead, I make something that requires no pounding, no dredging in egg and flour, no inch of oil in the pan. It’s inspired by my favorite steaks growing up: those at Margaret Heinen’s Western Sky, where the cooks would rub crushed garlic into the steaks, very lightly dredge them in flour, and grill them over wood. The light coating was positively delectable. I pan-fry my steak, pair it with boiled and smashed new potatoes, and finish them both with a quick sauce of anchovies, butter, and parsley. I don’t call this chicken-fried, for obvious reasons, but it tastes like Texas just the same.

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