I can’t actually say whether this recipe was a complete success or not because, well, I’m not a huge fan of beef! Alex seemed to enjoy it, though, and finished the entire thing in record time, so I’ll take that as a win. Making the compound butter was pretty neat and I’d like to experiment with more things like that in the future, perhaps with fish. We’ll see!
This recipe makes one serving.
Ingredients:
- 1 steak
- 3 zucchini
- 1 tbsp light oil
- 4 tsp salt, divided
- 3 tsp black pepper, divided
- 4 tbsp butter
- 1 tbsp minced garlic
- 2 tsp Dijon mustard
- 1 tsp lemon zest
- ½ tsp paprika
- ½ tsp parsley
- ½ tsp thyme
- ¼ tsp cayenne
Directions:
- Thoroughly coat each side of your steak with 1 tsp salt and 1 tsp pepper (for a total of 2 tsp on each side) and let rest at room temperature for a few minutes.
- Slice zucchini into quarters and coat with light oil and 1 tsp salt.
- In a small bowl, add butter, garlic, Dijon mustard, paprika, parsley, thyme, cayenne, remaining 1 tsp black pepper, and remaining 1 tsp salt. Stir until combined.
- Coat one side of your steak with the butter mixture and lay uncoated-side-down on a heated grill, along with your zucchini.
- Cover and when butter has completely melted, about 3-5 minutes, flip and repeat by coating the other side. Repeat every 3-5 minutes, basting each side, until the steak has reached an internal temperature of 130F-140F for rare or medium rare. Remember to rotate zucchini so that all pieces have grill marks on each side.
- Remove vegetables and steak from grill and let steak rest for at least 10 minutes covered in aluminum foil. Slice and serve with additional compound butter as desired!
I’m not sure how well this keeps overnight as we had no leftovers, but I assume it would last at least 24 hours in the fridge from past experience.
I used whole grain Heady Topper Mustard in this recipe, but it’s very hard to get anywhere outside specialty places in Vermont. Regular whole grain or Dijon mustard works just fine!
Cowboy Butter Basted Grilled Strip Steak
Servings: 1 serving
Ingredients
- 1 steak
- 3 zucchini
- 1 tbsp light oil
- 4 tsp salt divided
- 3 tsp black pepper divided
- 4 tbsp butter
- 1 tbsp minced garlic
- 2 tsp Dijon mustard
- 1 tsp lemon zest
- ½ tsp paprika
- ½ tsp parsley
- ½ tsp thyme
- ¼ tsp cayenne
Instructions
- Thoroughly coat each side of your steak with 1 tsp salt and 1 tsp pepper (for a total of 2 tsp on each side) and let rest at room temperature for a few minutes.
- Slice zucchini into quarters and coat with light oil and 1 tsp salt.
- In a small bowl, add butter, garlic, Dijon mustard, paprika, parsley, thyme, cayenne, remaining 1 tsp black pepper, and remaining 1 tsp salt. Stir until combined.
- Coat one side of your steak with the butter mixture and lay uncoated-side-down on a heated grill, along with your zucchini.
- Cover and when butter has completely melted, about 3-5 minutes, flip and repeat by coating the other side. Repeat every 3-5 minutes, basting each side, until the steak has reached an internal temperature of 130F-140F for rare or medium rare. Remember to rotate zucchini so that all pieces have grill marks on each side.
- Remove vegetables and steak from grill and let steak rest for at least 10 minutes covered in aluminum foil. Slice and serve with additional compound butter as desired!
