Grilled T-bone Steak with Lemon Dill Butter & Asparagus
Prep time: 10min
Total time: 30min
Serves: 4
1/2 cup
salted butter, softened
125 mL
2 tbsp
finely chopped fresh dill
30 mL
2 tsp
lemon zest
10 mL
2
T-bone steaks (up to 18 oz/550 g each)
1 tsp
salt
5 mL
1 tsp
pepper
5 mL
1 bunch
asparagus, trimmed
500 g
Per serving (1/2 steak, 1 tbsp (15 mL) Lemon Dill Butter):
calories
500
fat
35 g
saturated fat
16 g
carbs
3 g
sugar
1 g
protein
44 g
cholestrol
205 mg
fibre
1 g
sodium
750 mg
Directions
-
To make Lemon Dill Butter, mix together butter, dill and lemon zest. Scrape mixture onto a large piece of plastic wrap, shaping into log shape, about 4-in.(10 cm) long. Roll tightly in the plastic wrap, twisting ends to seal. Refrigerate for 30 min. until firm or pop in freezer 5 to 10 min, then slice into 1/4-in. (5 mm) "pats".
-
Pat steaks dry with paper towel and season with salt and pepper. Grill on preheated barbecue over medium-high heat, 5 to 6 min. per side for medium-rare. Remove steaks from grill, let rest 10 min.
-
Meanwhile, grill asparagus 3 to 4 min., turning frequently, until tender and grill-marked. Serve with steak topped with pat of Lemon Dill Butter.
Tip
Refrigerate remaining butter for up to 4 days. Use extra lemon dill butter on sandwiches, steamed vegetables or fish.