-
1
Mash the roasted garlic and anchovies on a cutting board with the flat side of a knife to make a paste.
-
2
In a mixing bowl, cream the butter with a wooden spoon or spatula.
-
3
Add the paprika, thyme leaves, and the mashed garlic mixture.
-
4
Mix until the ingredients are well blended and the butter is red; set aside at room temperature.
-
5
Rub both sides of the steaks with oil, season with a generous amount of salt and pepper.
-
6
Put the steaks on a large platter and toss the rosemary and thyme on top.
-
7
Drizzle with a bit more olive oil and cover with plastic.
-
8
Allow the steaks to marinate for 30 minutes to 1 hour.
-
9
Place a large grill pan on 2 burners over medium-high heat or preheat a gas or charcoal grill and get it very hot.
-
10
Take a few paper towels and fold them several times to make a thick square.
-
11
Blot a small amount of oil on the paper towel then carefully and quickly wipe the hot grates of the grill; this will create a non-stick grilling surface.
-
12
Grill the steaks about 7 minutes per side for medium-rare.
-
13
While the steaks are working, put the fennel rings in a bowl and drizzle with a healthy dose of olive oil; add the juice of 1/2 of a lemon.
-
14
Put the fennel on the free side of the grill and grill for 5 minutes per side.
-
15
Take everything off the grill; let the steak rest while you put the salad together.
-
16
Put the grilled fennel in a bowl and add the remaining salad ingredients: the olives, basil, red pepper flakes, coriander, and remaining lemon juice.
-
17
Drizzle with another dose of olive oil, season with salt and pepper and give the salad a good toss.
-
18
This salad is best when the fennel is still warm, so lather the steak with the paprika butter and serve it with the salad as soon as possible.
