• 7578b54bc8e6d77bf05643a10a05de92

Grilled Steak With Red Wine Butter

Few meals satisfy like a good steak. And few things will ruin a good steak quicker than an over-the-top, heavy sauce. That's why it's best to take your steaks simply grilled when eating out, lest you end up eating 2 days' worth of saturated fat. We'll give you steak and a slab of spiked butter for a quarter of the cost and over 500 less calories than that of a similar dish you would order at Outback Steakhouse. Eating in looks good on you, so go ahead and dig on into this grilled steak recipe!

Serves 4people
cup dry red wine
shallot, minced
tbsp butter, softened
tsp chopped fresh rosemary
Black pepper to taste
Salt to taste
steaks (flank, sirloin, skirt, or filet; 6 oz each)
Combine the wine and shallot in a small saucepan and simmer over medium heat until reduced to about 2 tablespoons (it will have a thick, syrupy consistency).
Let the red wine syrup cool, then stir into the softened butter with the rosemary and a few cracks of black pepper.
Once fully incorporated, spoon the butter onto a large piece of plastic wrap.
Fold the wrap over the butter and twist the ends to create a log of red wine butter. Place in the fridge until ready to use.
Preheat a grill, stovetop grill pan, or cast-iron skillet. Season the steaks with salt and pepper and cook until medium-rare (about 8 minutes total for skirt and flank and 10 to 12 minutes for the sirloin and filet).
Remove the steaks and slice a coin of the butter over the top of each.

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