- Level
- very easy
- Prep Time
- 10 mins
- Cooking Time
- 30 mins
- Total Time
- 50 mins
- Serves
- 4
Ingredients
- 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
Directions
- Step 1
- 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".
- Step 2
- 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.
- Step 3
- Meanwhile, grill asparagus 3 to 4 min., turning frequently, until tender and grill-marked. Serve with steak topped with pat of Lemon Dill Butter.
Tips
Refrigerate remaining butter for up to 4 days. Use extra lemon dill butter on sandwiches, steamed vegetables or fish.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts
- Nutrition Description:
- Per serving (1/2 steak, 1 tbsp (15 mL) Lemon Dill Butter):
- Calories:
- 500
- Fat:
- 35 g
- Saturated Fat:
- 16 g
- Carbs:
- 3 g
- Fibre:
- 1 g
- Sugar:
- 1 g
- Cholesterol:
- 205 mg
- Protein:
- 44 g
- Sodium:
- 750 mg