Once in a while I crave a good steak. I discovered that my grocery store will do a thin cut on the steaks which are perfect for those of us who are watching their red meat intake. Maitre d'Hotel Butter is butter that has been softened and a variety of herbs have been stirred in before placing back in the frig for hardening. You can serve this on chicken and fish. Try using it to make shrimp scampi as well.
Serves 4
4 thin cut ribeye steaks.
balsamic vinegar
1 stick of butter softened
cracked black pepper
2 tablespoons fresh Italian parsley leaves
2 small green onions, diced
1 small clove of garlic
2 hours before serving, soften the butter. Place the parsley, green onions and garlic clove in a food processor and dice fine. Add to the butter with enough black pepper to taste. Using a spatula mix until combined. Place at one end of a piece of wax paper. Roll up into a log and twist the ends to close. Place in the frig until firm. Half hour before cooking,pour enough balsamic vinegar over the steaks to marinate. Turn once after 15 minutes. Heat your grill. Just before cooking, remove steaks from the vinegar and season with salt and pepper. Grill to desired doneness. While steaks are resting, slice the butter into rounds. To serve place each steak onto a plate and top with a slice of butter.
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