- Prep Time
- 10 mins
- Cooking Time
- 20 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- Lemon Dill Butter:
- 1/2 cup
- salted butter, softened
- 125 mL
- 2 tbs
- finely chopped fresh dill
- 30 mL
- 2 tsp
- lemon zest
- 10 mL
- Steak Ingredients:
- 2
- rib steaks (18 oz each)
- 550 g
- 1 tsp
- salt
- 5 mL
- 1 tsp
- pepper
- 5 mL
- 1 bunch
- asparagus, trimmed
- 500 g
Method
- Step 1
- To make lemon dill butter ahead to serve with steaks, 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. To use, slice into 1/4-in. (5 mm) "pats". Refrigerate remaining butter for up to 4 days.
- Step 2
- To cook steaks, pat dry with paper towel. Season all over with salt and pepper. Grill on BBQ, preheated to medium-high heat, for 4 to 5 min. per side for medium-rare, or cook to preferred doneness. Remove steaks from grill, 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.
Nutritional Facts Per Serving
- 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