Grilled Steak with Calabrian Chili Compound Butter Recipe
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 15 minutes
This recipe from What’s Gaby Cooking featuring delicious grilled New Zealand grass-fed ribeye steaks is perfect for when you want something simple that packs a lot of flavor into every bite. An added bonus? This meal can be on the table in just 30 minutes.
Ingredients:
For the steak:
- 4 10 oz New Zealand grass-fed ribeye steaks (Tip: Look for the Taste Pure Nature logo)
- Salt
- Pepper
For the Basil Vinaigrette:
- 1 small shallot, roughly chopped
- 2 cups tightly packed fresh basil leaves, stems removed
- 2 garlic cloves
- 1/2 teaspoon red pepper flakes, optional
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Kosher salt, more to taste
- Pepper, to taste
For the Compound Butter:
- 1/2 cup unsalted butter, softened
- 1 1/2 tablespoons Calabrian chilis, finely chopped
- 1 1/2 tablespoons basil vinaigrette
- Salt
- Pepper
To Serve:
- Cherry tomatoes
- Fresh basil
Directions:
For the Steak:
- 1. Preheat grill to medium-high heat.
- 2. Pat steaks dry and season both sides with salt and pepper.
- 3. Add steaks to hot grill and cook until they reach your desired level of doneness (3-4 minutes per side for medium rare).
- 4. Remove steaks from heat and let rest for 5-10 minutes.
For the Basil Vinaigrette:
- 5. To a blender, add all ingredients for the vinaigrette and blend for 1 minute, or until smooth.
- 6. Taste and add salt and pepper, as desired.
For the Compound Butter:
- 7. In a small bowl, add all ingredients and mix together until smooth.
To Serve:
- 8. Slice steaks and scatter with cherry tomatoes and basil. Top with a spoonful of compound butter.