Broiled Steak With Shallot Butter Recipes

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BROILED STEAK WITH SHALLOT BUTTER



Broiled Steak with Shallot Butter image

The original British recipe from a 'Housekeeper's Guide' of 1845 recommends 'catsup' instead of Worcestershire sauce. It is still possible to buy mushroom ketchup which is rather similar to Worcestershire sauce and this can be delicious with the shallot butter on any grilled steak.

Provided by Millereg

Categories     Lunch/Snacks

Time 30m

Yield 4 yummy steaks, 4 serving(s)

Number Of Ingredients 9

4 (8 ounce) steaks
oil
1 ounce butter
1 teaspoon white wine vinegar
1 tablespoon Worcestershire sauce (or mushroom ketchup)
4 shallots, finely chopped
salt
fresh ground pepper
2 tablespoons fresh parsley, chopped

Steps:

  • Rub the steaks on both sides with oil.
  • Heat the broiler until it is glowing.
  • Broil the steaks until just cooked to the point that you prefer, turning 2-3 times.
  • Melt the butter in a small frying pan, add the vinegar and Worcestershire sauce, the shallots, salt and pepper.
  • Heat through, without cooking the shallots, mix in the parsley and keep on one side.
  • Put the steaks onto a heated dish and pour some of the shallot butter over each, when it will mingle with the juices.
  • Serve at once with your favourite side dishes.

GRILLED STEAK WITH BUTTER



Grilled Steak With Butter image

In summer, 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 flavors of the meat, making each bite rich and delectable.

Provided by Chef mariajane

Categories     Steak

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup softened butter
1/4 cup shallot, finely minced
1 garlic clove, smashed and minced
2 tablespoons flat leaf parsley, minced
1 tablespoon fresh chives, chopped
1/2 teaspoon fresh tarragon, minced
4 sirloin strip steaks (about 6 oz. each)
1 tablespoon coarse salt
1 tablespoon fresh cracked pepper
2 tablespoons olive oil

Steps:

  • In a 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 in diameter.
  • Twist ends to enclose completely. Refrigerate until firm, at least 1 hour and up to 2 weeks.
  • Prehaet grill or grill pan over high heat (preheat oven to 350F if indoors).
  • Let 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 for 5 minutes.
  • Serve on a warmed plate with a 1/2 -inch slice of butter on each steak.
  • TIP: Store extra butter in the refrigerator. Stir it into cooked hot potatoes, pasta or rice to add flavor. It also works over grilled fish, pork, veal, chicken and lamb.

Nutrition Facts : Calories 277, Fat 29.9, SaturatedFat 15.5, Cholesterol 61, Sodium 1910.9, Carbohydrate 3.2, Fiber 0.5, Sugar 0.1, Protein 0.8

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