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.

Ingredients

• 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

Couscous salad

• 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

Directions

1. 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.
2. 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.
3. To make couscous salad, bring chicken stock to a boil and then add the couscous.  Cover until cooked (about 15 minutes).
4. Mix in tomatoes, mint, chives, garlic, green onions, paprika and oil.  Season to taste.  Set aside.
5. 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