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Ingredients
- 2 pounds cubed petite filet of beef (ask your butcher this is a fairly new cut at a great price)
- 6 tablespoons EVOO Extra Virgin Olive Oil, divided
- 4 tablespoons butter
- 8 anchovy filets
- 4 cloves garlic, finely chopped
- 1 small red chili, finely chopped or 1 teaspoon dried
- 1 large red onion, cut into chunks
- 2 pints cherry tomatoes
- 2 ciabatta rolls, split and charred, 4 pieces total
- 3 to 4 tablespoons sliced caper berries or capote capers
- 1/4 cup pitted oil cured olives, chopped
- 1 cup flat-leaf parsley, loosely packed, coarsely chopped
- Juice of 1 lemon
Yield
Serves: 4
Preparation
Place meat on skewers. Preheat grill or grill pan to medium-high heat.
Heat 4 tablespoons EVOO in a small pan over medium-low heat. Add butter and melt. When it foams, add anchovies and melt them in. Add garlic and chilies, and stir 2 minutes; remove from heat.
Heat 4 tablespoons EVOO in a small pan over medium-low heat. Add butter and melt. When it foams, add anchovies and melt them in. Add garlic and chilies, and stir 2 minutes; remove from heat.
Coat onions and tomatoes with 1 tablespoon EVOO and grill onions for 12 minutes until charred at edges and softened; grill tomatoes 5-6 minutes to mark and blister.
Grill meat skewers for 2 minutes on each side, basting them with the anchovy butter.
Douse the bread in remaining butter and grill.
Chop tomatoes and combine them with the grilled onions, capers, olives, parsley, lemon juice, remaining tablespoon EVOO, salt and pepper. Pile salad over toast and top with beef.