Method
With a sharp knife, trim any excess fat
from the meat.
Pare off any membrane or connective tissue, which will miss shape the
meat as it cooks.
Rub in pepper and 1 tbsp of the olive oil all over the meat.
Cover and chill for 2 hours.
Combine the anchovies, garlic, parsley,
sea salt and remaining olive oil.
Remove the meat from the fridge 30 minutes before cooking.
Place the beef over a hot barbecue.
Cook for 8 minutes, then turn over and spread the anchovy mix on the
top.
Cook for 6 minutes (or longer if you prefer if more well done).
When the beef is cooked, remove to a chopping
board.
Leave to rest for 3-4 minutes before slicing thinly.
Transfer to a warmed serving platter and serve with French bread.