Sunshine State braided beef

Our Nicky

At the Sunshine State Eggfest afterparty I did a striploin spread with an olive anchovy tapenade and braided. Here's the recipe. It's really simple.

You will need

1 can of anchovy filets drained
1/2 cup pitted kalamata olives
2 tbs EVOO
1 inch thick strip cut longitudinally from a whole striploin

Pulse the anchovies and olives together in a food processor. You could be artisinal and mash them in a pestle and mortar but in the dark at an after party, who knows!

You will need a whole striploin to get a slice cut with the grain along the whole length. It will give you a slab of meat about 18 - 24" long about 4- 5" wide and as thick as you cut it. Use the remainder for more braids or for steaks or whatever.

Lay it flat and make two cuts from an inch and a half from one end all the way to the other end to make three tails joined at one end.

Spread one side of each tail with the tapenade and braid the thre pieces tightly together pushing any tapenade back in between the braids. Secure the loose ends with cocktail sticks or tie with twine. Flatten the braid out with your hand and lay on a 400F Egg grill direct. Leave it for 10 minutes or until nicely crusted on the underside.

Turn and sear the other side for about 6 minutes.

This should give you rare beef with a salty tangy crust and an unusal presentation, Which is of course totally lost when you slice it in the dark and serve it at an Eggfest afterparty seasoned wit hfresh gorund pepper. At a dinner party, I guarantee people will say "Wow - what's that" - remembering always to check for fish allergies.

JBUG99999

Thank you for sharing that recipe!

It's not one we would have made without having tasted it at the After Party! Definitely a have-to-try-it-at-home recipe!

Thanks again!