What makes a well-grilled steak even better? A pad of sweet, tangy, savory compound butter!
The French term “Beurre Composé” is simply butter mixed with other ingredients to make a more complex flavored butter. Adding honey, herbs, shallots, or garlic are most common. Compound butter is a delicious and easy way to take your cooking up a notch.
For this recipe, we like to use a rich, beefy cut like flap, skirt, or flank steak as they cook quickly, and stay tender and juicy after a quick grill in the pan. A side of crispy fries or sautéed vegetables or a hearty salad complete the meal!
1 Stick Unsalted Butter, at room temperature
3 Tablespoons More Than Olives Smokey Maple Bacon Mustard
Two 8-ounce Pieces of Flap, Skirt, or Flank Steak
Sea Salt and Fresh Ground Pepper
3 Tablespoons More Than Olives Extra Virgin Olive Oil, your choice
Let the butter sit out of the refrigerator until soft. In a small bowl, add the butter and More Than Olives Smokey Maple Bacon Mustard. Stir to blend them together. Using a piece of parchment paper, scrape the compound butter mixture onto it. Roll the parchment paper into a cylinder, shaping the butter into a log. Twist the ends to secure and transfer to the refrigerator or freezer until solid. The compound butter can be made in advance, so this easy weeknight dinner comes together in less than 20 minutes.
Drizzle both sides of the steaks with More Than Olives extra virgin olive oil and then season all over with salt and pepper. In a large cast iron skillet, cook the steaks over moderately high heat until well browned on one side, about 2 minutes. Flip each steak and top with a slice of mustard compound butter. Cook until medium-rare within, roughly 2 to 4 minutes, possibly more depending on the thickness of your meat. The butter will melt over the steak. Spoon excess butter onto the steaks while they finish cooking. When the steaks are done, transfer them to a cutting board and let them rest for 10 minutes.
Slice the steaks against the grain and transfer them to the dinner plates. Top the steak slices with a slice of mustard compound butter and sprinkle with flaky sea salt. Serve right away with your side dishes.
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