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Easy, elegant and perfect for anywhere!
Place all the ingredients for the compound butter in a food processor. Puree until smooth and creamy.
Scoop the compound butter onto wax paper and roll into a cylinder. Wrap the ends under and refrigerate.
For the steaks, heat the grill to high heat. Generously sprinkle with salt, pepper, and smoked paprika. Grill for 2-4 minutes per side, to desired interior colo (2 minutes per side for medium-rare).
Once off the grill, tent the steaks with foil and allow them to rest 10 minutes before serving.
Slice the compound butter and top each warm steak with a slice.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!