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

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

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.

Refrigerate remaining butter for up to 4 days. Use extra lemon dill butter on sandwiches, steamed vegetables or fish.