|
|
Instructions |
|
|
|
Put the butter into a small bowl, and allow it to soften.
|
|
|
|
Once the butter has softened, add in the lemon juice. Add the finley chopped Italian parsley. Add pinches of salt and pepper and stir them into the butter. Wrap the butter in plastic wrap and roll it into a long log. Put the butter in the refrigerator to chill and firm up.
|
|
|
|
Put the steaks on a dish and sprinkle some salt and pepper over both sides. Place a griddle over high heat. Soak a paper towel in cooking oil. Pick the paper towel up with tongs and coat the griddle with oil. Put the steaks on the griddle and cook one side until brown. Turn the steaks over and cook the other side. Continue until they're cooked to taste. Once there cooked, transfer the steaks from the griddle to a dish.
|
|
|
|
Slce the herb butter that you already made through the plastic wrap. Cut one slice per serving. Remove the plastic wrap from each slice. Arrange the steaks on plates. Put a peice of herb butter on top of each steak. THEY ARE READY TO EAT!
|
|
|
| Serving
Suggestions |
|
|
Serve with a side dish like french fries.
|
|
|
Originally Submitted
1/17/2009
|
