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Grilled Strip Loin Steak with Basil Butter https://www.metro.ca/userfiles/image/recipes/contre-filet-boeuf-grilrouge-grille-sel-celeri-beurre-basilic-5283.jpg PT10M PT08M PT2H18M
Basil butter: combine basil butter ingredients in a food processor.Transfer butter to a sheet of foil, shape into a roll and wrap it up, folding the ends over to seal.Keeps 7 - 8 days in the freezer or refrigerator.Marinade: combine olive oil, garlic, coarsely ground black pepper and celery salt.Brush mixture on both sides of steak and marinate for 2 hours.Preheat barbecue to high.Grill the steaks to desired degree of doneness: rare (145°F/63°C), medium-rare (155°F/68°C), medium (160°F/70°C).Serve topped with a 1-in. (2.5-cm) thick pat of basil butter.
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4 x 8-9 oz (4 x 250 g) rib steak basil butter: 1/2 lb (225 g) unsalted butter, at room temperature 1 bunch of basil, blanched and spun 1 Tbsp. (15 mL) fresh parsley, blanched and spun 1 shallot, chopped 1/4 tsp. (1 mL) black pepper 1/4 tsp. (1 mL) paprika 1 tsp. (5 mL) Tabasco 1 tsp. (5 mL) lemon juice
Grilled Strip Loin Steak with Basil Butter

Grilled Strip Loin Steak with Basil Butter

Rate this recipe
5 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:10
Preparation
0:08
COOKING
2:18
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4 x 8-9 oz
    (4 x 250 g)
    rib steak
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  • basil butter:
  • 1/2 lb
    (225 g)
    unsalted butter, at room temperature
  • 1
    bunch of basil, blanched and spun
  • 1 Tbsp.
    (15 mL)
    fresh parsley, blanched and spun
  • 1
    shallot, chopped
  • 1/4 tsp.
    (1 mL)
    black pepper
  • 1/4 tsp.
    (1 mL)
    paprika
  • 1 tsp.
    (5 mL)
    Tabasco
  • 1 tsp.
    (5 mL)
    lemon juice
  • Marinade

  • 1/4 cup
    (60 mL)
    olive oil
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  • 4
    garlic cloves, chopped
  • 1 Tbsp.
    (15 mL)
    coarsely ground black pepper
  • 1 Tbsp.
    (15 mL)
    celery salt
Imprimer ma sélection

Preparation

Basil butter: combine basil butter ingredients in a food processor.

Transfer butter to a sheet of foil, shape into a roll and wrap it up, folding the ends over to seal.

Keeps 7 - 8 days in the freezer or refrigerator.

Marinade: combine olive oil, garlic, coarsely ground black pepper and celery salt.

Brush mixture on both sides of steak and marinate for 2 hours.

Preheat barbecue to high.

Grill the steaks to desired degree of doneness: rare (145°F/63°C), medium-rare (155°F/68°C), medium (160°F/70°C).

Serve topped with a 1-in. (2.5-cm) thick pat of basil butter.

Source : Chef Ian Perreault

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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