The combination of anise seed and basil in the following recipe may seem unusual, but it enhances the faint licorice flavor in basil.
Recipe information
Yield
Makes 2 servings
Ingredients
For butter:
For steak:
For grilled fennel:
Preparation
To prepare the steak
Step 1
Prepare grill.
Step 2
Make butter: In a small bowl stir together butter ingredients with salt and pepper to taste until well blended and juice is incorporated.
Step 3
Grill Steaks: In a heavy-duty 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.
Step 4
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 medium-rare meat. (Alternatively, steaks may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer steak with tongs to a platter and let stand 10 minutes.
Step 5
Top steak with dollops of anise basil butter.
To make the fennel:
Step 6
Prepare grill.
Step 7
Quarter fennel bulbs lengthwise into wedges. In a steamer set over boiling water steam fennel, covered, until just tender, 8 to 10 minutes.
Step 8
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 well-seasoned 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.
