Grilled Steak with Shallot Herb Butter
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.
In bowl, combine butter with shallots, garlic, parsley, chives and tarragon until well blended. Spoon butter onto a sheet of plastic wrap and roll into a log about 1-inch (2.5 cm) in diameter. Twist ends to enclose completely. Refrigerate until firm, at least one hour and up to two weeks.
Preheat grill or grill pan over high heat. [Preheat oven to 350 F (180 C), if indoors].
Let the steaks come to room temperature for about 30 minutes before cooking. Sprinkle steaks with salt and pepper and drizzle with olive oil. Sear steaks until browned, about 3 minutes per side. Move to indirect heat, or the oven. Cook until desired doneness, about 5 minutes for medium rare. Let rest 5 minutes.
Serve on a warmed plate with a 1/2-inch (1 cm) slice of butter over each steak.
Makes 4 servings
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.
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.
Avoid cutting into steaks and sausages when grilling, they will lose their juices when cooking. Giving steak adequate rest time will maximize their juiciness.
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Ingredients
Directions
In bowl, combine butter with shallots, garlic, parsley, chives and tarragon until well blended. Spoon butter onto a sheet of plastic wrap and roll into a log about 1-inch (2.5 cm) in diameter. Twist ends to enclose completely. Refrigerate until firm, at least one hour and up to two weeks.
Preheat grill or grill pan over high heat. [Preheat oven to 350 F (180 C), if indoors].
Let the steaks come to room temperature for about 30 minutes before cooking. Sprinkle steaks with salt and pepper and drizzle with olive oil. Sear steaks until browned, about 3 minutes per side. Move to indirect heat, or the oven. Cook until desired doneness, about 5 minutes for medium rare. Let rest 5 minutes.
Serve on a warmed plate with a 1/2-inch (1 cm) slice of butter over each steak.
Makes 4 servings
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.
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.
Avoid cutting into steaks and sausages when grilling, they will lose their juices when cooking. Giving steak adequate rest time will maximize their juiciness.