Tuesday, July 9, 2013

Grilled Steaks with Chipotle-Cilantro Butter


Grillig season gets me so fired up about trying new recipes and I saw this one by Australian chef, Curtis Stone that looks incredible.  Give it a try.  It serves 8.
Make Ahead!!  Make and chill the butter for up to 2 days ahead or as a real time saver, make and freeze up to a month in advance.
Ingredients:  1 8 oz. stick butter, room temperature, 2 tablespoons chopped chipotle chiles, 2 tablespoons chopped fresh cilantro, 1 tablespoon tequila (optional), 8 boneless New York strip steaks (8-10 oz. each), freshly ground salt and pepper.
In a small bowl, using a fork, mix together the butter, chiles, cilantro and tequila (if using).  Spoon onto parchment paper.  Using the parchment as an aid, form the butter into a 4-inch long log, roll up tightly.  Refrigerate for at least 2 hours or until firm.
Preheat a grill to medium heat.  Season the steaks with salt and pepper, flip halfway through, about 5 minutes per side for medium-rare.  Transfer the steaks to a platter.  Cut the butter into 8 slices and serve on top of each steak.  Melts in your mouth.
Goes great with fresh corn on the cob sprinkled with fresh lime juice and a tossed Caesar Salad.

Family time spent around the table is the best part of the day.  Enjoy and thanks for stopping in.


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