Grilled Steak with Cilantro, Scallion and Cumin Butter
- 3 tablespoons finely chopped fresh cilantro
- 2 tablespoon finely chopped fresh scallions
- 1 teaspoon of ground cumin
- Salt and pepper to taste
- 1 stick unsalted butter at room temperature
- ¼ lime
- 4 T-bone steaks
- 4 tablespoons olive oil
- 3 tablespoons white vinegar
- Salt and pepper
- 5 garlic cloves
- To make the butter: In a small bowl, using a fork, mix the herbs, cumin, a pinch of salt and a some grinds of pepper into the butter.
- Squeeze the juice from the lime into the butter and mix it. Using a spatula, scrape the butter out of the bowl onto waxed paper or plastic wrap.
- Roll the paper over the butter and form a log. Continue rolling the paper, or plastic, around the butter and twist both ends. Refrigerate until ready to use. Keep up to 4 days, or freeze up to 1 month.
- In a food processor, combine the olive oil, vinegar and garlic and process until finely chopped. Season the steaks with salt and pepper and place them in a dish, then add the marinade and turn to coat. Place in the fridge for about 30 minutes to 2 hours. Heat the grill and oil the grill rack, or preheat a broiler.
- Remove the steaks from the marinade. Place the steaks on the grill rack, or put them on a baking sheet and place under the broiler. Cook, turning the steaks once, for about 8 minutes total for medium-rare, or until done to your liking. Top the steaks with the butter and serve immediately.
Don't feel like cooking this summer? Keep some steaks on hand and you almost won't have to! This Grilled Steak with Cilantro, Scallion and Cumin Butter makes a perfect recipe for a lazy summer meal.