Recipe - Grilled Sirloin Of Beef With Red Pepper Marmalade

FOR BUTTER
1 One half tablespoon Unsalted butter; softened
1 tablespoon Minced fresh basil leaves
One half teaspoon Anise seeds; ground coarse
with
; a mortar and pestle
; or in an electric
; coffee grinder
Three fourths teaspoon Fresh lemon juice

FOR STEAK
2 teaspoon Black peppercorns
1 teaspoon Anise seeds
A; (1pound) boneless
; sirloin steak
; (about 1 inch
; thick)
Olive oil for brushing steak
***FOR GRILLED FENNEL
(ACCOMPANIMENT IF;
(accompaniment if

DESIRED)***, DESIRED
2 small Fennel bulbs; (sometimes
call
; anise, about 1
; pound), stalks
; trimmed flush with
; bulb
Olive oil for brushing
fennel
One half Lemon

To prepare the steak:

Prepare grill.

Make butter: In a small bowl stir together butter ingredients with salt and
pepper to taste until well blended and juice is incorporated.

Grill Steaks: In a heavyduty sealable plastic bag or between 2 sheets of
wax paper crush peppercorns and anise seeds with bottom of a heavy skillet.
Pat steak dry and coat both sides with peppercorn mixture, pressing it in.

Season steak with salt and brush both sides with oil. Grill steak on an
oiled rack set 5 to 6 inches over glowing coals 4 to 5 minutes on each side
for mediumrare meat. (Alternatively, steaks may be grilled in a hot
wellseasoned ridged grill pan over moderately high heat.) Transfer steak
with tongs to a platter and let stand 10 minutes.

Top steak with dollops of anise basil butter.

To make the fennel:

Prepare grill.

Quarter fennel bulbs lengthwise into wedges. In a steamer set over boiling
water steam fennel, covered, until just tender, 8 to 10 minutes.

Brush fennel quarters with oil and grill on an oiled rack set 5 to 6 inches
over glowing coals 2 to 3 minutes on each side, or until golden.
(Alternatively, fennel may be grilled in a hot wellseasoned ridged grill
pan over moderately high heat.) Transfer grilled fennel with tongs to a
serving dish. Squeeze lemon to taste over fennel and season with salt and
pepper.

Makes 2