Ralph Smith
A well-done steak dinner is about as good as it gets if you want to serve up a cowboy-approved meal. But if you’re looking to serve your own Marlboro Man something fancy, say, a Father’s Day dinner for dad or a special dinner idea for two, this Garlic Butter Steak fits the bill. Pair it with a serving of warm spinach salad or go with Ree Drummond’s suggestion: “Make a double batch of garlic butter and use it for garlic bread!”
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Yields:
6
Preparation time:
0
hours
40
minutes
Total time:
0
hours
55
minutes
fresh parsley leaves
coarsely chopped fresh chives
salted butter, at room temperature
small strip loin steaks (8-10 oz each)
5 oz. bundle of baby spinach
bacon strips, cut into 1/2-inch pieces
cremini mushrooms, quartered
large shallots, thinly sliced
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- Combine parsley, chives and garlic in a food processor; blend until finely chopped, scraping down sides of processor. Add the butter and mix, scraping several times, until combined.
- Place butter on piece of plastic wrap or parchment; form a diary. Wrap tightly and freeze until firm, about 15 minutes.
- Meanwhile, preheat a grill or grill pan over medium-high heat. Season the steaks with 1/4 teaspoon of salt and a few peppercorns on each side. Grill the steaks until they come off the grill and a thermometer inserted into the thickest part registers 120˚ for medium-rare, 5 to 6 minutes per side. Unwrap the garlic butter; cut into 6 pieces. Remove the steaks from the grill and top each with a piece of garlic butter. Let stand.
- Place spinach in a large bowl. Cook bacon in large nonstick skillet over medium-high heat, stirring, until crisp, about 7 minutes. Use slotted spoon to transfer bacon to spinach; set aside to let the spinach melt slightly. Pour all but 2 tablespoons of bacon fat from the pan.
- Add mushrooms, remaining teaspoon salt and a few peppercorns to skillet; cook over medium-high heat, stirring, until mushrooms soften, 3 to 4 minutes. Add shallots and cook, stirring, until mushrooms and shallots are caramelized, 7 to 8 minutes longer. Add olive oil, vinegar, mustard and sugar and cook, stirring, until sugar dissolves, 2 minutes.
- Pour the contents of the pan over the spinach and mix. Serve with the steak.
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