I love a good steak salad, especially if the meat has been barbecued. The charred flavour of the steak works incredibly well with my anchovy and caper vinaigrette. I always use Cantabrico anchovies; they are regarded as the best anchovies in Spain. The size of each anchovy fillet is twice the size of a conventional supermarket anchovy. They are hand filleted outside a small fishing village called Castro Urdiales. Their texture is soft and very creamy with hardly any pin bones on them. They are also not too salty, so they are a great ingredient to use in pasta sauces, dressings or as a seasoning ingredient on barbecued steaks or roasted lamb. In this recipe, I use sirloin steak from 8 year old cattle from my butchers located in Lugo (Galicia). Galician beef tends to have more fat than standard British beef, so the flavour of the steak when cooked on a barbecue tends to be meatier. If you can’t get hold of Galician sirloin, a well hung sirloin steak will do the trick.
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