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
Butter in the making

Butter all mixed up, here you see the sundried tomatoes also

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

Steaks getting seared

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

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

Butter ingredients
- 2 oz butter
- 2 sundried tomatoes (2 pieces in oil)
- 2 anchovies (for saltiness)
- a small bunch of parsley
Butter in the making
Butter all mixed up, here you see the sundried tomatoes also
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
Steaks getting seared
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
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
Comment