Grilled Steak with Garlic Herb Butter Compound

Grilled Steak with Garlic Herb Compound Butter
While low in carbs, the butter and steak combination results in high saturated fats, so save it for that special occasion. Also, there is a large variation in fat and calories among steaks, so choose a lean version to limit the fat and calories. The compound butter can be made ahead of time and stored in the refrigerator for up to one month. It also makes a great sauce for chicken or fish.

Serves: 4
Prep Time: 10 minutes
Cooking Time: 15 minutes
Difficulty: Easy


1 1/4 pounds steak, New York or Rib Eye, lean, fat trimmed
1/2 teaspoon salt
1/4 teaspoon pepper, black, ground
2 tablespoons butter, light
2 teaspoons garlic, bottled minced
2 teaspoons parsley, fresh, chopped
2 teaspoons tarragon, fresh, chopped
1/2 teaspoon pepper, black, ground
2 teaspoons olive oil

Preparation: Remove steaks from refrigerator and set on counter to remove chill before cooking. Meanwhile, place butter in a microwave safe bowl and soften in microwave for 8 to 10 seconds (do not melt). Add garlic, parsley, tarragon, black pepper to butter and mix well. Spoon butter onto a sheet of wax paper. Roll into a small tube and place in refrigerator to chill until serving (can be refrigerated for up to 1 month in a zip lock bag). Season steaks sith salt, pepper and olive oil. Preheat an outdoor grill or skillet to medium high heat, and cook steaks turning after about 4 minutes and cooking until desired doneness. Remove to a plate and cover with foil, allowing steak to rest for 5 to 10 minutes before cutting. Slice the compound butter and serve on top of each steak. Other variations of compound butter: add 1 teaspoon pesto or 1 teaspoon chopped sundried tomatoes.

Nutrition: Per Serving About: 290 calories, 18 g fat, 7 g saturated fat, 0 g trans fat, 29 g protein, 1 g carbohydrates, 0 g dietary fiber, 410 mg sodium; WW Points Plus value 7

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