Grilled Rib Eye Steaks with Ginger Butter
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 403 |
| pro | 33 g |
| total fat | 29 g |
| sat. fat | 13 g |
| carb | 2 g |
| fibre | 0 |
| chol | 114 mg |
| sodium | 605 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 18 |
| vit A | 11 |
| vit C | 2 |
| folate | 5 |
- Portion size: 4
A thin pat of butter mixed with flavourings, such as fresh herbs, is a classic topping for grilled meats and vegetables.
Ingredients
- 2 tbsp 2tbsprice vinegar or cider vinegar
- 2 tbsp 2tbspsoy sauce
- 1 tbsp 1tbspvegetable oil
- 4 4clove garliccloves of garlic, smashed
- 4 4rib eye grilling steakrib eye grilling steaks or grilling steaks, 6 oz (175 g) each Ginger Butter
- 1/4 cup 1/4cupminced fresh coriander or green onions or parsley
- 1/4 cup 1/4cupbutter, softened
- 2 tsp 2tspgrated gingerroot
- 1 tsp 1tsphot pepper sauce
Preparation
Ginger Butter: In small bowl, stir together coriander, butter, ginger and hot pepper sauce until smooth. Spoon onto plastic wrap; shape into log and wrap tightly. Refrigerate until firm. (Make-ahead: Refrigerate or freeze for up to 2 weeks.)
In large shallow glass dish, whisk together vinegar, soy sauce, oil and garlic. Add steaks, turning to coat; marinate for 20 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Reserving marinade, place steaks on greased grill over medium-high heat; brush generously with marinade. Close lid and grill until desired doneness, about 4 minutes per side for medium-rare. Transfer to warmed platter; tent with foil and let stand for 5 minutes. Slice butter into rounds; place on steaks.
Source : Canadian Living Magazine: June 2003
