The combination of anise seed and basil in the following recipe may seem unusual, but it enhances the faint licorice flavor in basil.

　　

Ingredients

Makes 2 servings

　　

For butter:

1 1/2 tablespoons unsalted butter, softened

　　1 tablespoon minced fresh basil leaves

　　1/2 teaspoon anise seeds, ground coarse with a mortar and pestle or in an electric coffee grinder

　　3/4 teaspoon fresh lemon juice

　　

For steak:

2 teaspoons black peppercorns

　　1 teaspoon anise seeds

　　a 1-pound boneless sirloin steak (about 1 inch thick)

　　olive oil for brushing steak

　　

For grilled fennel:

(accompaniment if desired)

　　2 small fennel bulbs (sometimes call anise, about 1 pound), stalks trimmed flush with bulb

　　olive oil for brushing fennel

　　1/2 lemon

　　

To prepare the steak

Step 1

Prepare grill.

　　

Step 2

Make butter: In a small bowl stir together butter ingredients with salt and pepper to taste until well blended and juice is incorporated.

　　

Step 3

Grill Steaks: In a heavy-duty sealable plastic bag or between 2 sheets of wax paper crush peppercorns and anise seeds with bottom of a heavy skillet. Pat steak dry and coat both sides with peppercorn mixture, pressing it in.

　　

Step 4

Season steak with salt and brush both sides with oil. Grill steak on an oiled rack set 5 to 6 inches over glowing coals 4 to 5 minutes on each side for medium-rare meat. (Alternatively, steaks may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer steak with tongs to a platter and let stand 10 minutes.

　　

Step 5

Top steak with dollops of anise basil butter.

　　

To make the fennel:

Step 6

Prepare grill.

　　

Step 7

Quarter fennel bulbs lengthwise into wedges. In a steamer set over boiling water steam fennel, covered, until just tender, 8 to 10 minutes.

　　

Step 8

Brush fennel quarters with oil and grill on an oiled rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side, or until golden. (Alternatively, fennel may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer grilled fennel with tongs to a serving dish. Squeeze lemon to taste over fennel and season with salt and pepper.