A thin pat of butter mixed with flavourings, such as fresh herbs, is a classic topping for grilled meats and vegetables.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2003
Ingredients
Ginger Butter:
Method
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 605 mg
- Protein 33 g
- Calories 403.0
- Total fat 29 g
- Cholesterol 114 mg
- Saturated fat 13 g
- Total carbohydrate 2 g
%RDI
- Iron 18.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 11.0
- Vitamin C 2.0
