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Peppercorns -- To crush them vs grinding.
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I simply add them to a baggie and then crush them with a meat mallet.
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You can also use a heavy pan or a rolling pin or even a hammer.
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I just prefer them crushed rather then ground for this recipe.
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Butter -- Add the room temp butter in a small bowl with the lime juice, worcestershire sauce, and mustard and mix well.
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Refrigerate well before using.
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This makes a lot of butter sauce, so if you want you can cut the recipe in half.
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It really depends on your guests, some of my friends like more butter, so I always make extra.
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Steaks -- I really love to marinate at least a 2-4 hours, but even a hour will work just fine.
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In a small cup, add the olive oil and press the garlic so you get all the juice and mix well.
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Brush or rub on the first side of each steak.
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Then rub in the peppercorns and salt well.
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flip the steaks and repeat the second side.
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Now, I prefer to transfer these to a small plate or dish and cover well with saran wrap and let them marinate.
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Make sure before you grill these you let them come to room temperature.
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Grilling Steaks -- I won't go into grilling steaks, because you can pan saute and finish in the oven, or just saute.
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Gill inside or out, etc.
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Any way you prefer.
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After the steaks reach your preferred doneness.
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Make sure to cover them and let them rest.
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Onions -- Brush each of the onion slices with a mix of the olive oil and worcestershire sauce; and then season well with salt and pepper.
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Grill the onion along side the steaks.
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They should take about 3-4 minutes per side.
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Serve -- Top the steak with a spoon of the chilled flavored butter and a couple of onion slices on the side.
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Grilled corn with a lime chili butter is a great side along with a green salad topped with black beans, avocado and onions.
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ENJOY!
