Compound Butters 101 (and a recipe for the perfect steak)
Total Time
10 minutes
Prep Time
10 minutes
Rating
5 out of 5 stars
(1)
Ingredients
6 servings
- 1 lb Flank Steak
- 1/4 cup olive oil
- 1/2 cup red wine or balsamic vinegar
- 2 cloves garlic (finely chopped)
- 3 tablespoons chopped flat leaf parsley
- 2 tablespoons fresh oregano
- 1 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 8 tablespoons Land O Lakes® Butter with Olive Oil and Sea Salt
- 4 tablespoons chopped fresh chives
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 lemon (zested)
- 8 tablespoons Land O Lakes® Butter with Olive Oil and Sea Salt
- 2 tablespoons white miso
- 1 tablespoon Sriracha
- 1/2 tablespoons fresh lemon juice (plus wedges for serving)
- 8 tablespoons Land O Lakes® Butter with Olive Oil and Sea Salt
- 4 tablespoons chopped basil
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 tablespoon chopped capers
- 8 tablespoons Land O Lakes® Butter with Olive Oil and Sea Salt
- 2 tablespoons chopped chipotles in adobo
- ½ teaspoon salt
- 1 lime (zested)
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Preparation
Step 1
Combine the ingredients for the flank steak marinade. Add the steak and let marinate for 2 hours.
Step 2
Heat a grill over medium high heat. Remove the steak from the marinade and generously season with salt and pepper. Place the steak on the grill and grill for 4-6 minutes on each side, turning 90 degrees halfway through to get criss-cross grill marks. Cook until medium/medium rare, or medium, depending on your preference, and then remove to a cutting board and let rest for 10 minutes. Slice the flank steak against the grain and serve alongside the 4 compound butters on a board. Serve immediately.
Step 3
To make the Chive Lemon compound butter:
Step 4
Combine the Land O Lakes® Butter with Olive Oil and Sea Salt with the chopped chives, salt, pepper and lemon zest. Stir to combine and set aside. Keep it at room temperature if you plan to serve the same day. Otherwise, refrigerate or freeze as directed above.
Step 5
To make the Miso Chile compound butter:
Step 6
Combine the Land O Lakes® Butter with Olive Oil and Sea Salt with the white miso paste, Sriracha and lemon juice. Stir to combine and set aside. Keep it at room temperature if you plan to serve the same day. Otherwise, refrigerate or freeze as directed above.
Step 7
To make the Basil Caper compound butter:
Step 8
Combine the Land O Lakes® Butter with Olive Oil and Sea Salt with the chopped basil, salt, pepper and chopped capers. Stir to combine and set aside. Keep it at room temperature if you plan to serve the same day. Otherwise, refrigerate or freeze as directed above.
Step 9
To make the Chipotle Lime compound butter:
Step 10
Combine the Land O Lakes® Butter with Olive Oil and Sea Salt with the chopped chipotles in adobo, salt, and lime zest. Stir to combine and set aside. Keep it at room temperature if you plan to serve the same day. Otherwise, refrigerate or freeze as directed above.
Step 11
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