A couple of offbeat steaks with lemon, anchovy, and caper butter from Sunlight and Breadcrumbs: Making Food with Creativity and Curiosity (page 197) by Renee Erickson and Sara Dickerman

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • rmardel on August 22, 2025

    The instructions for cooking the steaks are fairly standard and solid. Erickson gives good recommendations for timing and temperature. I felt the compound butter was a tad too delicate for the steak, but perhaps I just prefer stronger flavors.

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