Grilled Steaks with Celery and Anchovy Salad

This is dinner for people who have big appetites (or are on the Paleo diet). If you want less meat, just grill 2 steaks and cut them in half. Also, cutting the celery by hand gives you neater, crisper pieces than if you use a handheld slicer or a food processor.

1 can (2 oz.) oil-packed anchovies, drained

2 large garlic cloves, roughly chopped

1 1/2 teaspoons lemon zest

2 tablespoons lemon juice

1/4 to 1/2 tsp. red chile flakes

1/3 cup extra-virgin olive oil

Kosher or fine sea salt

4 boned beef rib-eye or New York strip steaks (3/4 to 1 in. thick; about 2 1/2 lbs. total)

1/4 cup sliced almonds

3/4 pound celery stalks (about 4 large), ends and leaves trimmed

1/2 bunch flat-leaf parsley

Step 1

Heat a grill to medium-high (450°). Put anchovies, garlic, lemon zest and juice, chile flakes, oil, and salt to taste in a blender and blend until smooth.

Step 2

Put steaks on a rimmed baking sheet and coat all over with 5 tbsp. anchovy dressing. Set aside.

Step 3

Toast almonds in a frying pan over medium heat, stirring or tossing often, until golden brown, 4 to 5 minutes. Meanwhile, slice celery very thinly on the diagonal and put in a large bowl.

Step 4

Grill steaks, covered, turning once, 6 to 8 minutes total for medium-rare. Meanwhile, hold parsley bunch like a bouquet, turn it upside down, and whack off leaves with a sharp knife. Remove coarse stems and add leaves to celery.

Step 5

Toss celery, parsley, and almonds with all but 1 tbsp. dressing. Drizzle steaks with remaining dressing and serve with salad.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 761Calories from Fat 63

% Daily Value *
Total Fat 54g84%

Saturated Fat 15g75%
Cholesterol 246mg82%
Sodium 595mg25%
Total Carbohydrate 5.3g2%

Dietary Fiber 2.1g9%
Protein 63g126%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Grilled Steaks with Celery and Anchovy Salad