Grilled Rib Eye Steaks with Ginger Butter
A thin pat of butter mixed with flavourings, such as fresh herbs, is a classic topping for grilled meats and vegetables.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 403 |
| pro | 33 g |
| total fat | 29 g |
| sat. fat | 13 g |
| carb | 2 g |
| fibre | trace |
| chol | 114 mg |
| sodium | 605 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 18% |
| vit A | 11% |
| vit C | 2% |
| folate | 5% |
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2 tbsp (25 mL) rice or cider vinegar
2 tbsp (25 mL) soy sauce
1 tbsp (15 mL) vegetable oil
4 cloves garlic, smashed
4 rib eye or other grilling steaks, 6 oz (175 g) each
Ginger Butter:
1/4 cup (50 mL) minced fresh coriander, parsley or green onion
1/4 cup (50 mL) butter, softened
2 tsp (10 mL) grated gingerroot
1 tsp (5 mL) hot 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
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