Who’s ready for Father’s Day? I know I’m ready to fire up the grill and cook Dad a meal to remember! And you know what that means… a perfectly grilled steak or tri-tip and a few compound butters to round it out!
Buckle up guys, I have a lot of words today! First - let me just tell you that the FASTEST way to my dad’s (and a lot of dads out there I’m guessing) is through his stomach. I’m pretty sure I could cook just about anything for Father’s Day and my dad would be pumped. But this year I’m pulling out all the stops and making the most perfectly cooked steak and serving it with a variety of compound butters. You’ll get the recipe for my go-to steak recipe below. It’s award-winning. And the beauty of the recipe is that it can be complemented with any kind of compound butter accoutrement - which is really what life is all about. I love an option!
Compound butter is one of those things that we should all have on hand at all times. It’s easy to prep ahead of time and you can make it into whatever you want it to be. Want something spicy… add chipotle. Into something a little more fresh… add herbs! Want to give it a slight Asian spin… it’s all about the miso! You get the idea! Compound butters can be added to anything, at any time of the year. I love stocking up on these creations in my fridge and then adding them to steak, tossing into some pasta, putting on some grilled fish, using it to make garlic bread or to butter some burger buns before toasting. They are so multi-use, I thought we should make four of them to kick off the summer.
A few things to keep in mind.
1 - Typically when making a compound butter, it needs to come to room temperature before you start! But with Land O Lakes Butter with Olive Oil and Sea Salt it’s ready to go right out of the fridge! One of the many, many, many reasons I love their butter. But also… it’s EPIC. And I would know. I’ve taste-tested my way through various butters all through culinary and pastry school and well into my recent years. It’s creamy and salty and exactly what we want for making a compound butter.
2 - don’t be afraid to get creative! Fresh herbs, spices, garlic, peppers, you name it… it all works in a compound butter.
3 - once you’ve crafted the perfect concoction, keep it in the fridge for about a week if you’re going to use it quickly. If you’re going to take your time, I’d store them in small batches in the freezer so you could pop out a few tablespoons at a time and use as needed.
4 - lastly, compound butters are a great way to use produce that’s in season. So, if you have a bounty of basil on hand, puree it up and add it to some butter to preserve it for the fall / winter months!
And before we get down to business, I just want to talk about a few quick things that have been on my mind….
I am by no means an incredible farmer. I can keep myself, my husband and my cat alive …. but ask me to keep the herb garden alive and it’s game over. I mean, the indoor house plants we have don’t even really stand a chance if I get my hands on them. I do however have the utmost respect and admiration for those people that are farmers. It’s funny to think about the fact that without them, we wouldn’t know where our food would come from. And how often do we actually think about them? Rarely. The people that are making sure the grocery stores are stocked with incredible food, the farmers that head to the farmers markets each week, the people that raise cows that make the milk that goes into cheese and butter…
I’ll admit it, it’s something I hadn’t thought about in a long time until recently. I spent a few magical days with a handful of bloggers and the Land O’Lakes crew a few months ago and we went DEEP! We ate the most incredible food. We're fortunate to visit a farm that’s been run by the same family for generations. And talked a lot about the company and their vision for the future. It was eye-opening and I’m SO glad it brought me back to thinking about where our food comes from. It’s so important, especially in my career!! Would you guys be interested in a new feature here on WGC that highlights makers? Farmers, creators, bee keepers, etc. I think it would be fascinating so LMK!
Okay… let’s make some food!
Compound Butters 101 (and a recipe for the perfect steak)
Ingredients
For the Steak
- 1 lb Flank Steak
- ¼ cup olive oil
- ½ cup red wine or balsamic vinegar
- 2 cloves garlic finely chopped
- 3 tablespoons chopped flat leaf parsley
- 2 tablespoons fresh oregano
- 1 teaspoon red pepper flakes
- ¼ teaspoon black pepper
Chive Lemon
- 8 tablespoons Land O Lakes® Butter with Olive Oil and Sea Salt
- 4 tablespoons chopped fresh chives
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 lemon zested
Miso Chile
- 8 tablespoons Land O Lakes® Butter with Olive Oil and Sea Salt
- 2 tablespoons white miso
- 1 tablespoon Sriracha
- ½ tablespoons fresh lemon juice plus wedges for serving
Basil Caper
- 8 tablespoons Land O Lakes® Butter with Olive Oil and Sea Salt
- 4 tablespoons chopped basil
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 tablespoon chopped capers
Chipotle Lime
- 8 tablespoons Land O Lakes® Butter with Olive Oil and Sea Salt
- 2 tablespoons chopped chipotles in adobo
- ½ teaspoon salt
- 1 lime zested
Instructions
- Combine the ingredients for the flank steak marinade. Add the steak and let marinate for 2 hours.
- Heat a grill over medium high heat. Remove the steak from the marinade and generously season with salt and pepper. Place the steak on the grill and grill for 4-6 minutes on each side, turning 90 degrees halfway through to get criss-cross grill marks. Cook until medium/medium rare, or medium, depending on your preference, and then remove to a cutting board and let rest for 10 minutes. Slice the flank steak against the grain and serve alongside the 4 compound butters on a board. Serve immediately.
To make the Chive Lemon compound butter:
- Combine the Land O Lakes® Butter with Olive Oil and Sea Salt with the chopped chives, salt, pepper and lemon zest. Stir to combine and set aside. Keep it at room temperature if you plan to serve the same day. Otherwise, refrigerate or freeze as directed above.
To make the Miso Chile compound butter:
- Combine the Land O Lakes® Butter with Olive Oil and Sea Salt with the white miso paste, Sriracha and lemon juice. Stir to combine and set aside. Keep it at room temperature if you plan to serve the same day. Otherwise, refrigerate or freeze as directed above.
To make the Basil Caper compound butter:
- Combine the Land O Lakes® Butter with Olive Oil and Sea Salt with the chopped basil, salt, pepper and chopped capers. Stir to combine and set aside. Keep it at room temperature if you plan to serve the same day. Otherwise, refrigerate or freeze as directed above.
To make the Chipotle Lime compound butter:
- Combine the Land O Lakes® Butter with Olive Oil and Sea Salt with the chopped chipotles in adobo, salt, and lime zest. Stir to combine and set aside. Keep it at room temperature if you plan to serve the same day. Otherwise, refrigerate or freeze as directed above.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking
Is it okay to marinate the the steaks overnight?
yes should be fine but the red wine vinegar will oxidize the steaks a bit but should be fine!
SUCH a smart way to use a product I already love!
Oh my gosh I can't wait to try out some of these combos. My Dad would love the chive lemon, but I'm eyeballing the miso chili!
Let's hear it for the farmers because I too would be up the creek if I had to sustain myself!!
okay I am so loving the miso chile! Slather that on all the things please.
Oh yes!! Can't wait to get into some serious grilling and add these to the mix. The corn will be delish also.
Yes indeed, Gaby... by all means, articles about producers would be more than very welcomed!!!
How long do the compound butters keep in the freezer?
omg I keep them in the freezer for months!!