Lance sent this recipe in from Rhode Island. Enjoy!
Ingredients
- 4 PIECES BACK STRAP 6 INCHES LONG
- 1/8 CUP OLIVE OIL
- 2 TBSP DRY OR FRESH TARRAGON
- 1 TBSP BLACK PEPPER
- 1 TBSP KOSHER SALT
- 1 TBSP WORCHESTERSHIRE
- 2 TBSP BALSIMIC VINEGAR
- 3 INCHES ANCHOVY PASTE
Recipe Instructions
PEEL BACKSTRAP AND REMOVE SILVER SKIN. CUT INTO 6 OR 8 INCH LENGHTS.
WISK TOGETHER ALL INGREDIENTS EXCEPT OLIVE OIL. WHILE WISKING CONTINUOULY, SLOWLY DRIZLE IN OLIVE OIL UNTIL VINEGARETTE CONSISTANCY.
ADD BACKSTRAPS TO MIXTURE AND COAT EVENLY. KEEP IN MIXTURE FOR 15 MINUTES WHILE THE GRILL HEATS TO VERY HOT. GRILL BACKSTRAPS TURNING ONCE. RARE TO MEDIUM IS BEST AS THE MEAT WILL BE TENDER AND MOIST. CUT LIKE A STEAK AGAINST THE GRAIN.
