Grilled T-Bone Steaks with Chipotle and Cilantro Butter
Episode 22: Nancy's Menu
|½ cup/113 g||butter, room temperature (1 stick)|
|2 tablespoons/30 g||chopped chipotle chilies in adobo (from a can)|
|2 tablespoons/5 g||chopped fresh cilantro|
|1 tablespoon/5 ml||tequila|
|0||Salt and freshly ground black pepper|
|Four 10- to 12-ounce/300- to 350-g||T-bone steaks|
- Mix the butter, chilies, cilantro and tequila in a bowl to blend. Lay a sheet of plastic wrap on a work surface. Spoon the chili butter over the center of the plastic wrap. Roll the chili butter into a cylinder. Refrigerate at least 2 to 3 hours or overnight. Cut the chili butter log crosswise into 8 slices. Sprinkle the steaks with salt and black pepper.
- Prepare a barbecue for medium-high heat or preheat a grill pan over medium-high heat.Grill the steaks for 5 minutes. Turn the steaks over and top each steak with 2 butter slices. Continue grilling for 5 minutes for medium-rare doneness, or until the butter begins to melt. Transfer the steaks to plates and serve.
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