Flavor Grilled Steak and Vegetables with Fresh Herb Butter

INGREDIENTS:

• ½ cup (1 stick) unsalted butter, softened
• 1 tablespoon finely chopped fresh tarragon leaves
• 1 tablespoon finely chopped fresh chives
• 1 garlic clove, grated or minced
• ½ teaspoon finely grated lemon zest
• ½ teaspoon kosher salt

INSTRUCTIONS:

• In a small bowl combine the butter ingredients.
• Scoop the mixture out of the bowl onto a sheet of parchment or waxed paper.
• Loosely shape the mixture into a log about 1 inch in diameter.
• Roll the log in the paper and twist the ends in opposite directions to form an even cylinder.
• Refrigerate for at least 1 hour, or until the butter is chilled.

Photo by Laura Mercer

INGREDIENTS:

• 4 flat iron steaks, each 6 to 8 ounces and about 1-inch thick, excess fat and any gristle removed
• Extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 1 pound broccolini, with stalks no wider than ½ inch
• 1 teaspoon crushed red pepper flakes
• 1 recipe Herb Butter

INSTRUCTIONS:

• Lightly brush the steaks on both sides with oil and season evenly with salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling. In a large bowl of water, submerge the broccolini for 20 to 30 minutes so that they absorb water. This will help them steam a little on the grill.
• Prepare the grill for direct and indirect cooking over high heat, 450° to 550° degrees Fahrenheit.
• Pour off the water from the bowl of broccolini. Lightly drizzle some oil over the broccolini and season with salt and the red pepper flakes. Toss to coat evenly.
• Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. If flare-ups occur, move the steaks temporarily over indirect heat. Remove from the grill and let rest while you grill the broccolini.
• Using tongs, lift the broccolini and allow any excess oil to drip back into the bowl. Grill the broccolini over direct high heat, with the lid closed as much as possible, until lightly charred, 3 to 4 minutes, turning occasionally. Finish cooking over indirect high heat for 2 to 3 minutes.
• Cut four 1/2-inch-thick pieces of herb butter and place one in the center of each steak. Serve warm with the broccolini.

Recipe and photo provided by Weber.

Add garden fresh tomatoes kissed by the grill to herb butter. Chef Hans Rueffrot, author of “Eat Like There’s No Tomorrow,” uses this flavored herb butter to top grilled vegetables, as well as steaks and seafood.

INGREDIENTS:

• 1 pound unsalted butter, softened
• 2 medium ripe tomatoes
• 4 tablespoons chopped fresh green herbs: basil, tarragon, fennel, oregano, mint, thyme as you like
• Kosher salt and cracked pepper, to taste

INSTRUCTIONS:

• Grill tomatoes, let cool to room temperature and chop.
• Combine all ingredients in a bowl using a rubber spatula. The butter should be consistent in color throughout.
• Scoop the mixture out of the bowl onto a sheet of parchment or wax paper.
• Loosely shape the mixture into a log about 1-inch in diameter.
• Roll the log in the paper and twist the ends in opposite directions to form an even cylinder.
• Refrigerate for at least 1 hour, or until the butter is chilled.

Recipe provided by Chef Hans Rueffert, author of “Eat Like There’s No Tomorrow.”