• On a cutting board, pat the steaks dry with paper towels.  Season lightly with salt on each side.  Because we are using anchovy and soy sauce which are inherently salty, you don’t need much salt.  I use maybe ½ to ¾ teaspoon total. 

Marinade

• Add the steaks to a food storage container with lid or gallon sized plastic bag. 
• Add the oil, soy sauce, lime juice and zest and anchovy paste.  Toss the steaks in the marinade (or close the bag and squeeze it to move the steaks around) to coat evenly on all sides.
• Transfer to the refrigerator for 4-12 hours.

Cooking Steps

• 30 minutes before you’re ready to cook, remove the steaks from the fridge to come to room temp.  This takes some of the chill of the meat to encourage a nice sear when it hits the heat rather than releasing water and causing them to steam.
• Heat a large, heavy-bottomed sauté pan over medium-high heat.  Cast iron is ideal for this.
• When hot, use tongs to take the steaks from the container, shaking off excess marinade, and transfer to the pan.
• Cook for 2-5 minutes per side, depending on the thickness of the steaks and how well done you like them and remove to a cutting board.
• Let them rest for 5 minutes before slicing against the grain and serving.