Wednesday, March 28, 2012

Grill, Baby, Grill

Last weekend it was bee-yooty-ful so we decided it was the perfect time to christen the new grill.  In March!  While folks in the South or West may grill year-round or even a majority of the year, in Iowa, grilling in early spring (winter was LAST WEEK!) is generally unheard of.  Plus, we had chuck eye steaks in the freezer that I had stocked up on last fall (an excellent thing, because at current prices, we won't be buying any time soon).  So we were excited.

Since it was the first grill of the season, we decided to go all-out.  That meant putting garlic butter on our steaks.  Garlic butter makes any steak at least 200 percent better.  Guaranteed.

Garlic Butter
Adapted from Weber's Big Book of Grilling

2 tsp. minced garlic
1 tsp. olive oil
2 Tbsp. Land O' Lakes Light Butter, softened
2 tsp. Dijon mustard
1 tsp. Worcestershire sauce
1/2 tsp. Kosher salt

Combine ingredients together in a small preparation dish or bowl.

Mix together with small whisk or fork until well-combined.

Refrigerate until ready to serve, then dollop a scant tablespoon on top of hot steak just prior to eating.

Doesn't that look awesome?  Definitely 200 percent better.  At least.

Calories:  37
Serves: 4 (scant tablespoon)

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