Method

• 1.
  Remove the steaks from fridge to come to room temperature.
• 2.
  For the anchovy butter, place all ingredients in a small food processor, whiz until combined. Place butter on a square of baking paper and roll into a log. Chill.

• 3.
  To make quick fries, combine grated potato and ½ tsp salt flakes in a colander. Squeeze out as much liquid as possible. Add thyme and combine.
• 4.
  Heat 1cm oil in a large non-stick pan over medium-low heat. In batches, spoon 1/3 cup portions of potato mixture into the pan. Use a spatula to flatten each to a 10cm disc. Cook 3-4 minutes each side until golden and cooked through. Transfer to a plate lined with paper towel, and loosely cover with foil.
• 5.
  Heat a barbecue or chargrill to a high heat and drizzle with a little oil. Season steaks and cook, turning, for 12 minutes for medium-rare or until cooked to your liking. Transfer to a tray, loosely covered with foil, and rest for 5 minutes.
• 6.
  Meanwhile, in a small bowl, combine watercress and thinly sliced beetroot.
• 7.
  To serve, thickly slice steaks and place on a serving platter with sliced anchovy butter, fries, and watercress and beetroot salad.