Recipe #4792
Grilled Rib Steaks With Sun-Dried Tomato Butter
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 10 min |
| Total: | 20 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 16 to 20 new potatoes cut into quarters
- 4 Tbsp. (60 mL) Irresistible Mezzo* olive oil
- 2 Tbsp. (30 mL) concentrated chicken broth*
- 1 garlic clove
- 1 minced pinch rosemary Irresistible *
- 4 Red Grill Angus rib steaks, 1 inch (2.5 cm) thick
- 1/3 cup (80 mL) butter*
- 3 sun-dried tomato,
Preparation
Sun-Dried Tomato Butter
In a food processor, mix the dried tomatoes and butter. Do not over mix. Season. Place the seasoned butter on a large sheet of waxed paper. Fold and quickly form a 1.5-inch (3.5 cm) log. Seal tightly and refrigerate at least 2 hours.
Preheat BBQ to high temperatureIn a salad bowl, mix together potatoes, olive oil, chicken broth concentrate, garlic and rosemary. Grill the potatoes on the barbecue, approximately 5 minutes per side. Keep warm.
Grill the steaks on the barbecue. When cooked, season to taste with salt and pepper.
Arrange on serving platter. Place a pat of sun-dried tomato butter on each steak. Ensure that the steaks are hot enough to melt the butter.
Garnish with the grilled new potatoes and your choice of vegetables.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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