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Smoked Paprika and Balsamic Steak with Garlic Herb Butter
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| Smoked Paprika and Balsamic Steak with Garlic Herb Butter |
I add a little honey to this marinade because I like the fact that the natural sugar caramelizes on the grill to create great grill marks and extra char flavor but this an optional ingredient.
As with all grilled marinated steaks, the marinating should take place in the fridge but the steaks should be taken out of the fridge for a half hour to an hour before grilling. Grilling a cold steak can make it very difficult to cook the steaks to the perfect level that you prefer and can also make your steak tougher.
As with all grilled marinated steaks, the marinating should take place in the fridge but the steaks should be taken out of the fridge for a half hour to an hour before grilling. Grilling a cold steak can make it very difficult to cook the steaks to the perfect level that you prefer and can also make your steak tougher.
- 4 strip loin steaks
Smoked Paprika Marinade
Mix together:
- 6 tbsp Worcestershire Sauce
- 1 1/2 tsp balsamic vinegar
- 1 tsp coarsely ground black pepper
- 1 1/2 tbsp olive oil
- 1 clove finely minced garlic
- 3 tbsp smoked paprika
- 1 tsp honey
Add the steaks and marinade to a Ziploc bag, push out as much air as possible and seal. Work the marinade all over the steaks inside the bag. Marinate in the fridge for one to three hours, flipping the bag over at least once. Let the steaks come up to room temperature before grilling. Serve with melting garlic herb butter.
Garlic Herb Butter
Garlic Herb Butter
Begin by lightly sautéing together over medium low heat:
- 2 to 3 cloves minced garlic
- 4 tbsp butter
You only want to soften the garlic here and not brown it so it will only take a minute or two. Don't have your pan too hot. Cool the garlic and then mix it together with:
- 1 cup soft butter
- 3 - 4 tbsp chopped fresh herbs of your choice. I used chives, oregano and rosemary.
Place the prepared butter onto some plastic wrap and form into a log. Refrigerate until the shape of the log stays intact but take the butter out of the fridge to warm up to room temperature before serving.
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