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Grilled Steak Shallot Herb Butter

Grilled Steak with Shallot Herb Butter

  • Author: Recipe and image courtesy of www.ontariomeatandpoultry.ca
  • Yield: 4 Servings 1x

Description

Canadians love to indulge in fresh, simply prepared grilled steaks. Bring the sizzling steaks to the table and this simple butter can be placed on top to melt. It will accent the flavours of the meat making each bite rich and delectable. Best served on an Ontario’s Pride Strip Loin Steak.


Ingredients

Scale

½ cup (125 mL) softened butter
¼ cup (50 mL) finely minced shallots
1 clove garlic, smashed and minced
2 tbsp (30 mL) flat leaf parsley, minced
1 tbsp (15 mL) fresh chopped chives
½ tbsp (2 mL) fresh minced tarragon
4 Ontario strip loin steaks (about 6 oz/ 170 mL each)
1 tbsp (15 mL) coarse salt
1 tbsp (15 mL) fresh cracked pepper
2 tbsp (30 mL) olive oil


Instructions

½ cup (125 mL) softened butter
¼ cup (50 mL) finely minced shallots
1 clove garlic, smashed and minced
2 tbsp (30 mL) flat leaf parsley, minced
1 tbsp (15 mL) fresh chopped chives
½ tbsp (2 mL) fresh minced tarragon
4 Ontario strip loin steaks (about 6 oz/ 170 mL each)
1 tbsp (15 mL) coarse salt
1 tbsp (15 mL) fresh cracked pepper
2 tbsp (30 mL) olive oil


Notes

Innovative: The extra butter can be stored in the refrigerator and used stirred into cooked hot potatoes, pasta or rice to add flavour. It also works over grilled fish, pork, veal, chicken and lamb.

Tip: Avoid cutting into steaks and sausages when grilling, they will lose their juices when cooking. Giving steak adequate rest time will maximize their juiciness.

Beer Pairing Suggestions: A dark, full flavoured Ontario ale such as: Country Durham’s C’est What Rye Beer, Great Lakes Brewery’s Devil Pale Ale, Wellington Brewery’s Iron Duke Strong Ale.

Wine Pairing Suggestion: Ontario’s Grange of Prince Edward Vineyards & Estate Winery, Trumpour’s Mill 2006 Cabernet Merlot has lots of sweet fruit, vanillin and coffee with a balanced lingering finish.


Nutrition

  • Calories: 420
  • Sodium: 1000 mg
  • Fat: 30 g
  • Saturated Fat: 13 g
  • Carbohydrates: 2 g
  • Fiber: 0 g
  • Protein: 34 g
  • Cholesterol: 102 mg