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Steak and shrimp with blue cheese butter and salad
Ingredients
Steak with blue cheese butter
- 4 tablespoons butter, at room temperature
- 3 tablespoons soft blue cheese
- 1 small shallot, minced
- 1 teaspoon chopped fresh parsley
- 1 small garlic clove, minced
- 1 lb hanger/flank/ flatiron steaks, 1”thick
- Salt and pepper to taste
Grilled buffalo shrimp
- 4 tablespoons butter
- 1/4 cup Franks Red Hot
- ½ teaspoon chili powder
- 2 cloves garlic, finely minced
- ½ teaspoon apple cider vinegar
- 1 lb 16-20 shrimp, peeled and deveined and skewered 3 per skewer
- 1 teaspoon olive oil
- Salt and pepper to taste
Butter lettuce salad
- 2 heads butter lettuce
- 3 ½ tablespoons extra-virgin olive oil
- 1 ½ tablespoons red wine vinegar
- 1 teaspoon dijon mustard
- Salt and freshly ground pepper, to taste
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh flat-leaf parsley
Directions
Steak with blue cheese butter
- Preheat a grill pan to medium high
- Season the room temperature steaks with salt and fresh ground pepper
- Meanwhile mix the butter, blue cheese, shallot, parsley, and garlic together in a small bowl. Season with salt and pepper to taste.
- Grill the steaks in a hot pan for 4 minutes on each side, depending on your preference .
- Remove from heat and let rest for 7-8 min Slice and Top each steak with the blue cheese butter mixture and serve.
Grilled buffalo shrimp
- Preheat a grill or grill pan to medium-high heat.
- In a small saucepot on medium heat add the butter, Franks and chili powder.
- Once the butter melts, add the garlic and sauté until it golden, then add the vinegar and reduce Remove from the heat.
- Drizzle the shrimp with olive oil and season with salt and pepper on both sides. Put the shrimp on the grill and cook for 2 minutes on each side, basting with the hot sauce the last minute of grilling.
- Remove the shrimp and drizzle with some sauce over the skewers.
Butter lettuce salad
- Separate the lettuce leaves. Tear the largest outer leaves in half, leaving the smaller leaves whole. Wash, rinse and dry the lettuce.
- In a large salad bowl, whisk together the olive oil, vinegar, mustard, salt and pepper to make a vinaigrette. Add the lettuce, chives, tarragon and parsley and toss well.
