Succulent Steaks With Boursin Butter Recipes
SUCCULENT STEAKS WITH BOURSIN BUTTER
Succulent Steaks with Boursin Butter
Categories Beef
Time 25m
Yield Serves: 4
Number Of Ingredients 8
Steps:
- 1. Beat together the butter, Boursin, parsley and seasoning, and roll into a log using cling film. Chill until hard enough to cut into four slices.
- 2. Season the fillet steaks, brush lightly with olive oil and barbecue over Direct High heat for 3 to 5 minutes each side, turning once.
- 3. Remove the steaks from the barbecue, add a slice of Boursin butter, cover with foil and then leave to rest for 5 minutes. This allows the juices to settle (for a fuller flavour) and the butter to melt over the meat.
- 4. Toss the asparagus tips and cherry tomatoes in olive oil and place on the barbecue for a couple of minutes on each side. Season to taste and serve with the steaks.
Nutrition Facts : Calories calories
SUCCULENT SKIRT STEAK
Skirt steak is a delicious cut of beef, but it has to be cooked over intense heat. Marinate the meat for 12-24 hours, then sear it over firey hot coals for an intense flavor and mouth-watering taste. The charred slices of steak goodness will have you coming back for more!
Provided by BearsFanJeff
Categories Steak
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut skirt steak into three equally-sized portions. Place in a freezer bag or non-reactive bowl.
- Wisk together remaining ingredients. Pour over steak.
- Marinate in the refrigerator for 12-24 hours.
- To grill: Pile coals on one side of the grill so that the top of the pile touches the grill grate. You want the skirt steak to be right on top of the blazing red-hot coals. (In fact, some people actually skip the grate and cook directly on the coals after blowing the ash off.).
- Sear the steaks, about 2 minutes on each side.
- Allow the steak to rest about ten minutes before slicing.
- Slice the steak into 1/2 to 1 inch-thick slices, cutting against the grain.
- Serve and enjoy.
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