Steaks with lemon-parsley butter

Steaks with lemon-parsley butter from Josée di Stasio

Preparation time 15 minutes

Total time: 35 minutes

Serves 4

Ingredients

30 mL (2 tbsp.) very finely chopped shallot
1 mL (1/4 tsp.) salt
5 mL (1 tsp.) finely grated lemon zest
5 mL (1 tsp.) lemon juice
125 mL (1/2 cup) room-temperature butter
1 mL (1/4 tsp.) pepper
30 mL (2 tbsp.) finely chopped parsley
10 mL (2 tsp.) Dijon mustard
4 beef strip loin steaks

Directions

Butter

Combine shallot, salt, and lemon zest and juice in a bowl. Let rest 10 minutes.
Add remaining ingredients, mixing with a fork.
Place mixture on a sheet of plastic wrap, waxed paper or parchment paper. Shape into a log, wrapping tightly. Reserve in the refrigerator.

Steaks

Remove steaks from refrigerator about 30 minutes before cooking.
Preheat barbecue on high. Season steaks with salt and pepper to taste.
Grill steaks until desired doneness, turning once only.
Let rest for 5 minutes in aluminum foil.
To serve, top hot steak with a slice of seasoned butter.
Serve with a salad of radishes, microgreens and tomatoes.
Store any leftover butter in the refrigerator or freezer.

Tip

Let meat sit at room temperature for 30 minutes before grilling, and use tongs when handling the steaks, to prevent piercing the meat and losing the juices.

Other uses

Use the seasoned butter with other grilled meat, on potatoes, in mashed root vegetables, in rice or in quinoa, or toss with pasta. It can be stored in an airtight bag in the freezer for 2 to 3 months.

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