• 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!

Prep
Cook
Serves 4people
Ingredients
1
cup dry red wine
1
shallot, minced
4
tbsp butter, softened
1
tsp chopped fresh rosemary
Black pepper to taste
Salt to taste
4
steaks (flank, sirloin, skirt, or filet; 6 oz each)
Directions
1.
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).
2.
Let the red wine syrup cool, then stir into the softened butter with the rosemary and a few cracks of black pepper.
3.
Once fully incorporated, spoon the butter onto a large piece of plastic wrap.
4.
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.
5.
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).
6.
Remove the steaks and slice a coin of the butter over the top of each.

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