Grilled Steak with Sun-dried Tomato Pesto Butter
Pick your favorite cut of steak and generously season the steak on both sides with salt and pepper and grill to your desired temperature. Before grilling the steak mix up your butter. The excess butter can be kept in the fridge for up to two weeks or easily frozen.
- 1/4 cup packed fresh basil leaves
- 1 medium garlic clove
- 1/2 medium jalapeno chile stems and seeds discarded
- 1/4 cup packed drained, oil-packed sun-dried tomatoes
- 1 stick unsalted butter, softened 4 ounces
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
In a food processor, finely chop the basil, garlic and jalapeno scraping down the bowl as necessary.
Add the sun-dried tomatoes and pulse to coarsely chop.
Add the butter, salt and pepper and process until thoroughly blended.
Next, using a rubber spatula scrape the butter onto a 12-inch length of wax paper.
Fold the paper over the butter and, using the spatula to help, form the butter into a 1 ½ by 5 inch log.
Twist the ends of the paper to secure snugly and refrigerate for at least 2 hours.
To serve, let the butter stand at room temperature for a few minutes until soft enough to slice easily.