SIMPLE SUNDAY NIGHT SUMMER SUPPER (A Taste of Provence) ~ GRILLED SKIRT STEAK with ANCHOVY-OLIVE BUTTER / OVEN ROASTED RATATOUILLE
~ Early August garden ______________ GRILLED SKIRT STEAK with ANCHOVY-OLIVE BUTTER ~ Delicious bistro-style steak known as ' onglet ' adapted from PEDALING THROUGH PROVENCE COOKBOOK * 2 lbs. skirt steak (or flank steak) 3 Tbsp. extra-virgin olive oil 2 Tbsp. herbs de Provence 1 Tbsp. finely chopped rosemary sea salt and freshly cracked pepper to taste Anchovy-Olive Butter 8 Tbsp. room temperature unsalted butter 8 drained and coarsely chopped anchovy fillets 1/4 cup pitted and coarsely chopped imported black olives 1 1/2 tsp. fresh thyme blossoms (in bloom) or finely chopped leaves Prepare grill. Place steak on platter and rub on both sides with olive oil. Sprinkle evenly on both sides with herbes of Provence, rosemary, salt & pepper. Let stand 10-15 minutes. Meanwhile, prepare anchovy-olive butter. Place butter in small bowl. Add anchovies and mash with fork. Blend in olives and thyme. Grill steak roughly 3-4 minutes per side for fare to medium-rare. Divide steak into f...