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Grilled Steak with Cilantro, Scallion and Cumin Butter

Grilled Steak with Cilantro, Scallion and Cumin Butter

Erica Dinho
5 from 13 votes
Course Main Course
Cuisine Colombian
Servings 4 servings


  • 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
  • ΒΌ 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.
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