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Ingredients
- 1 Tbsp. extra virgin olive oil
- 1/4 c. finely-minced shallots
- 1 tsp finely-minced garlic
- 2 stk unsalted butter room temperature
- 1/4 c. Worcestershire sauce
- 2 Tbsp. dry mustard
- 3 Tbsp. finely-minced chives
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 c. coarsely-grnd black peppercorns
- 3 Tbsp. ancho chile pwdr
- 8 tsp -bone steaks - (10 to 12 ounce ea)
- Â Â Extra virgin olive oil as needed
- Â Â Salt to taste
- Â Â Grilled Leeks With Herbed Vinaigrette (see recipe)
Directions
- Worcestershire-Chive Butter: Preheat grill or possibly side burner. Heat oil in a medium skillet add in shallots and garlic and cook till soft, let cold slightly.
- Place butter in a small bowl and add in shallot mix, Worcestershire, mustard and chives and mix till combined. Season with salt and pepper to taste. Scrape mix into the center of a piece of waxed paper and roll into a log. Chill till hard.
- Steaks: Preheat grill. Mix the peppercorns and ancho chile pwdr in a medium baking dish. Brush steaks with extra virgin olive oil and season with salt. Dredge one side of the steaks in the pepper mix and grill, pepper-side down, till golden, about 5 to 6 min. Turn over and continue grilling 6 to 7 min for medium-rare doneness.
- Remove from the grill and top with a slice of the butter.
- This recipe yields 8 servings.
- Comments: Original title as listed is "Grilled Pepper Crusted Tablespoons-Bone Steaks with Worcestershire-Chive Butter and Grilled Leeks with Herbed Vinaigrette."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 49g | |
| Recipe makes 8 servings | |
| Calories 231 | |
| Calories from Fat 218 | 94% |
| Total Fat 24.76g | 31% |
| Saturated Fat 14.76g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 131mg | 5% |
| Potassium 103mg | 3% |
| Total Carbs 2.9g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.97g | 1% |
| Protein 0.58g | 1% |
