Grilled Steaks with Chili-Pesto Butter
20+
min
cooking time
2-3
servings
easy
difficulty

Grilled Steaks with Chili-Pesto Butter

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Ingredients

  • 1 stick unsalted butter, softened
  • 3 tablespoons Giovannia Rana Basil Pesto
  • 1 teaspoon finely minced garlic
  • 1 teaspoon finely minced seeded red jalapeno pepper, or 1/4 teaspoon chili flakes
  • one 1 ¼ pound boneless New York strip steak
  • kosher salt and freshly ground black pepper to taste
20+
min
cooking time
2-3
servings
easy
difficulty

Preparation

In a medium bowl combine the butter, pesto, garlic, and jalapeno. Layer a large piece of plastic wrap over a large piece of aluminum foil. Scoop the butter from the bowl onto the plastic-lined foil, then loosely roll the foil over the butter. Working from both ends, twist the foil toward the middle to create a goat cheese log-shaped tube of seasoned butter. Refrigerate until solid, at least 2 hours. (You can also just combine the butter ingredients and use immediately).

Season the steak generously with salt and pepper. Preheat a grill, grill pan, or cast-iron skillet heat or grill pan over medium-high heat, then grill the steak to desired doneness. Let the steak rest for a few minutes. While the steak is resting, unwrap the compound butter and slice off a few quarter-inch discs. Slice the steak while still warm, and serve topped with the compound butter.


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