Biftecks de côte façon steakhouse, beurre citron-aneth et asperges grillées
Biftecks de côte façon steakhouse, beurre citron-aneth et asperges grillées
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  • Easy to do
  • For the barbecue
  • Ingredients under 6
  • Kid approved
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
10minutes
servings
4
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
10minutes
servings
4
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
Biftecks de côte façon steakhouse, beurre citron-aneth et asperges grillées
Biftecks de côte façon steakhouse, beurre citron-aneth et asperges grillées
[addthis tool="addthis_inline_share_toolbox"]
  • Easy to do
  • For the barbecue
  • Ingredients under 6
  • Kid approved
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
10minutes
servings
4
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
10minutes
servings
4
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-ingredient"]ingrédients[/wpml-string]
  • Lemon Dill Butter
  • 125 ml butter , salted and softened
  • 30 ml dill , fresh and finely chopped
  • 10 ml lemon zest
  • Steak Ingredients
  • 2 rib steaks (18 oz each)
  • 5 ml salt
  • 5 ml pepper
  • 500 g asparagus , trimmed
  • Lemon Dill Butter
  • 125 ml butter , salted and softened
  • 30 ml dill , fresh and finely chopped
  • 10 ml lemon zest
  • Steak Ingredients
  • 2 rib steaks (18 oz each)
  • 5 ml salt
  • 5 ml pepper
  • 500 g asparagus , trimmed
[wpml-string context="bonichoix" name="title-list-preparation"]préparation[/wpml-string]
  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.
  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.
  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.

Tip
Use extra lemon dill butter on sandwiches, steamed vegetables or fish.