Total Time
50mins
Prep 35 mins
Cook 15 mins

The hubby and I were getting tired of plain old steak, and after thinking this up we have never gone back! This is VERY garlic-y, just so you know, and this is the toned down version!! Total fat looks like a LOT but a portion of the butter melts off so it's not really as much as it seems. NOTE: I use a Magic Bullet to make this, it can be done by hand but doesn't turn out as well. I HIGHLY recommend a processor of some kind. 35 minute prep is for chilling.

Ingredients Nutrition

Directions

  1. Melt butter in a small bowl.
  2. If using a processor, (again, HIGHLY recommended), transfer butter to mixing cup. If not, then proceed.
  3. Crush garlic into the butter with a garlic press.
  4. Add all ingredients and blend until smooth, about 10 seconds.
  5. **If not using processor, stir well until combined.
  6. Place in freezer approx 30 minutes or until mixtures becomes like a thick paste.
  7. After trimming fat from meat, gently slice several long cuts in a cross hatch pattern on both sides, no more than 1/4 inch deep.
  8. Spread garlic mixture with the back of a spoon on one side of meat, make sure you work it into the slices.
  9. For Medium steak cook in the broiler, garlic side up for 7 minutes, then flip and spread garlic mixture on the other side, cooking an additional 8 minutes. It will run a little on the flip-side, so be gentle.
  10. Let rest for 5 minutes before slicing.

Reviews

(2)
Most Helpful

This was my first experiment with broiled steak. I've always used the barbecue - even in January. I mostly stuck to the recipe, but omitted the garlic salt, as I really didn't feel the need for additional sodium. The steak was good, and the broiler worked well, but I'm not sure if I'll make steaks like this again. I definitely prefer the barbecue to the broiler, and don't know if the added flavour justifies 39g of fat. All in all, however, it was a pleasant eating experience. I do love garlic! Thanks for posting.

Lazarus April 17, 2009

A great steak when wanting one with a zing which the garlic along with the recipe ingredients most certainly do.Used my little kitchen processor to get those ingredients nice and smooth - firming it up in the freezer is one great tip making it easy to work into the slashes. Other then omitting the Accent and being a little short on the garlic made as posted for a great grilled steak! Going to give the mix a go on my next roast. Thank you for sharing both the recipe and that 'chilling the mix in the freezer' tip - worked for me!

Gerry September 12, 2008

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