Grilled Pepper Crusted T-Bone Steaks with Worcestershire-Chive Butter and Grilled Leeks with Herbed Vinaigrette Recipe

Name: Grilled Pepper Crusted T-Bone Steaks with Worcestershire-Chive Butter and Grilled Leeks with Herbed Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1/4 cup finely chopped shallots; 1 teaspoon finely chopped garlic; 2 stick unsalted butter, at room temperature; 1/4 cup Worcestershire sauce; 2 tablespoons dry mustard; 3 tablespoons finely chopped chives; Salt and freshly ground pepper; 2 cups coarsely ground black peppercorns; 3 tablespoons ancho chile powder; 8 T-bone steaks, each 10 to 12 ounces; Olive oil; Salt; Copyright 1999 by Bobby Flay. All rights reserved.; 1 tablespoon Dijon mustard; 1/4 cup white wine vinegar; 1 tablespoon finely chopped shallots; 1/3 cup minced assorted fresh herbs, (chives, parsley, tarragon, chervil); 1/2 cup extra virgin olive oil; Salt and freshly ground pepper; Whisk together the mustard, vinegar, shallots and herbs. Slowly whisk in the olive oil until emulsified. Season with salt and pepper to taste.

Servings: persons

1 tablespoon olive oil
1/4 cup finely chopped shallots
1 teaspoon finely chopped garlic
2 stick unsalted butter, at room temperature
1/4 cup Worcestershire sauce
2 tablespoons dry mustard
3 tablespoons finely chopped chives
Salt and freshly ground pepper
2 cups coarsely ground black peppercorns
3 tablespoons ancho chile powder
8 T-bone steaks, each 10 to 12 ounces
Olive oil
Salt
Copyright 1999 by Bobby Flay. All rights reserved.
1 tablespoon Dijon mustard
1/4 cup white wine vinegar
1 tablespoon finely chopped shallots
1/3 cup minced assorted fresh herbs, (chives, parsley, tarragon, chervil)
1/2 cup extra virgin olive oil
Salt and freshly ground pepper
Whisk together the mustard, vinegar, shallots and herbs. Slowly whisk in the olive oil until emulsified. Season with salt and pepper to taste.

1
Preheat grill or side burner.
2
Heat oil in a medium skillet add shallots and garlic and cook until soft, let cool slightly.
3
Place butter in a small bowl and add shallot mixture, Worcestershire, mustard and chives and mix until combined.
4
Season with salt and pepper to taste.
5
Scrape mixture into the center of a piece of waxed paper and roll into a log.
6
Refrigerate until firm.
7
Preheat grill.
8
Mix the peppercorns and ancho chile powder in a medium baking dish.
9
Brush steaks with olive oil and season with salt.
10
Dredge one side of the steaks in the pepper mixture and grill, pepper side down, until golden brown, about 5 to 6 minutes, turn over and continue grilling 6 to 7 minutes for medium-rare doneness.
11
Remove from the grill and top with a slice of the butter.
12
Grilled Leeks: 12 medium leeks, tough outer leaves discarded, trimmed, split lengthwise Olive oil Salt and freshly ground pepper
13
Preheat grill.
14
Brush leeks with olive oil and season with salt and pepper to taste.
15
Grill for 4 to 5 minutes on each side, until just cooked through.
16
Remove to a platter and drizzle with the vinaigrette.

1306

kcal

Calories

116

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 tablespoon olive oil, 1/4 cup finely chopped shallots, 1 teaspoon finely chopped garlic, 2 stick unsalted butter, at room temperature, and more.

Yes, Grilled Pepper Crusted T-Bone Steaks with Worcestershire-Chive Butter and Grilled Leeks with Herbed Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Pepper Crusted T-Bone Steaks with Worcestershire-Chive Butter and Grilled Leeks with Herbed Vinaigrette

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