- 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.
Tips
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 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
