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Direct grilled minute steak with pineapple wedges

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    Direct grilled minute steak with pineapple wedges

    Here’s a recipe that uses direct grilling for once. I do a lot of low n’ slow, and wanted to do a quick grill this time, and decided to do a fresh summer pasta. To add flavor to the meat, I mixed together a herb butter. Minute steaks are super thin slices from the inside rear leg of a cow.

    Butter ingredients
    • 2 oz butter
    • 2 sundried tomatoes (2 pieces in oil)
    • 2 anchovies (for saltiness)
    • a small bunch of parsley
    Chop the tomatoes, anchovies and parsley well. Mix well with the butter using a fork. Let it rest in the fridge until you need it. I rolled it up to a cylinder, so it would be easy to slice later.

    Butter in the making
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    Butter all mixed up, here you see the sundried tomatoes also
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    I fired up the grill, getting it real hot for searing only. I had it running at 400° F. First I put on the pineapple wedges (brushed with maple syrup), as I figured they needed the most time, and gave them a nice char. I then brushed the steaks with Dijon mustard on both sides, put them on the grate.

    Minute steaks, brushed with mustard
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    Steaks getting seared
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    When the steaks are all done (shouldn’t take any more than a few minutes), I placed them on a piece of aluminum foil and layered them with a piece of the butter between each, then wrapping it all up. I let it rest for a few minutes, so the butter melted and distributed evenly.

    Layer the steaks with the resting butter
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    I served it all with fresh pasta (pappardelle), and slices of Chèvre (goat’s cheese), and more of the herb butter. It turned out real nice, I must say, and it was fun to do a quick cook for once.

    And the plate, ready to serve

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    Attached Files

    #2
    You're making me hungry, Henrik! Thanks for posting the great photos and the recipe.

    Kathryn

    Comment


      #3
      I agree! That is a beautiful thing, Henrik... thanks!

      Comment


        #4
        Thanks guys, sometimes you just wannna eat, and not be bothered with waiting 5-7 hours. This was one of those days. I gotta say; that resting butter really took it to the next level. On the other hand, by adding butter, how could you go wrong?

        Comment


          #5
          Haha, so true, everything is better with butter. Which explains my current physique. Great looking cook Henrik. Sometimes you just gotta go hot and fast. Nice post brother.

          -Jonh

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            #6
            Good thing I "gots" a plate of food in front of me.

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