Steak can get repetitive, and so it’s always exciting to find a new twist on an old classic.
The “butter” here is more a description of the consistency rather than actually being butter.
Putting a dollop on a seared steak just makes the “butter” ooze out onto the steak and the aromas released are fantastic. This recipe pairs nicely with a mint “tabbouleh” that is actually made with couscous.
- 4 New York steaks (about 2 – 2.5 lb)
- 1/4 cup olive oil
- 4 cloves garlic
- 2 tsp balsamic vinegar
- 1 tbsp chopped fresh rosemary (1/2 tbsp dried)
- 1/4 tsp kosher salt
for the “butter”
- 8 oz Gorgonzola cheese, cut into small chunks
- 1 tsp white wine Worcestershire
- 2 tsp pepper
- 1/4 cup lightly toasted walnut halves
- 1 1/2 tbsp minced chives
- 6 drops Tabasco
- 1 cup couscous
- 1 cups chicken stock
- 3/4 cup chopped tomatoes
- 1/4 cup chopped mint
- 1 tbsp chopped fresh chives
- 3 tbsp diced scallions
- 1 tsp sweet paprika
- 2 tbsp EVOO
- salt and pepper to taste
- Place steaks in a glass dish. In a small bowl, whisk together olive oil, garlic, vinegar, rosemary, salt and pepper. Marinate in refrigerator covered, for 2 to 3 hours. Remove steaks from marinade when ready to grill.
- To make “butter,” combine all ingredients in a food processor or blender and process for about a minute until mixed thorougly. Can be refrigerated, but plan to serve at room temperature.
- To make couscous salad, bring chicken stock to a boil and then add the couscous. Cover until cooked (about 15 minutes).
- Mix in tomatoes, mint, chives, garlic, green onions, paprika and oil. Season to taste. Set aside.
- Heat up a cast iron skillet until hot, and cook steaks 5-6 minutes per side, or until cooked to desired doneness. Shortly after turning, put a mound of the “butter” on each steak, and allow to melt slightly while the steaks finish cooking. Serve with the couscous!
From The Wine Lover’s Cookbook, by Sid Goldstein