For the Steak
( mine were thin sliced 1/2-inch thick)
goya light adobo seasoning
fresh ground black pepper
canola oil for brushing steak
For the Compound Butter
unsalted butter, plus 2 tbs. unsalted butter
finely chopped cilantro
lime, juice of, plus a few grates of lime zest
garlic clove, finely chopped
salt & fresh ground pepper
Other uses for compound butter
add to baked potatoes or
spread on crusty bread
( top on shrimp and bake)
- Make Compound Butter:.
- In a small saute pan over med heat, melt 2 tbs. of butter, add the garlic. Cook for 1 minute until garlic is fragrant.
- Transfer the garlic butter to medium bowl. Add the lime juice, lime zest, and worcestershire sauce. Whisk to combine.
- Use a fork to blend in 1 stick of butter. Season with Salt and Pepper, and add in the cilantro. Mix well.
- Roll the butter into a cylinder (like a log) in plastic wrap, and twist the ends. Refrigerate until ready to use (at least 1 hour). Or freeze it if you need it sooner.
- For the Steak:.
- About 20 minutes before grilling, remove the steaks from the refrigerator. Rinse and pat dry. Brush the steaks on both sides with oil and season both sides with light adobo and pepper. Cover steaks and let sit for 10 to 15 minutes.
- Preheat indoor grill pan or outdoor grill to high (let it get really hot). Cook steak for 3 minutes on first side, flip and cook additional 2 minutes on second side for medium rare. Note: If using indoor grill pan cook 1 steak at a time.
- Transfer steaks to platter, top with a slice of compound butter. Cover loosely with aluminum foil and let rest for 10 minutes.
- I served these steaks with my baked broccoli mac and cheese Baked Macaroni and Cheese With Broccoli, and a green salad on the side.