Obersteiner "filet Mignon" (Grilled Rye Bread With Her

Is the name a put-down, or can this simple grilled bread really rival the finest steak? I'll let you decide that. Adapted from Steven Raichlen's Planet Barbecue! I prefer Steven's method of buttering the bread before grilling.

• Ready In: 9 mins
• Serves: 4
• Yields: 8 slices

Ingredients

• 1⁄2  clove garlic
• 1  tablespoon sweet onion, minced as finely as possible
• 1  tablespoon  minced fresh dill
• 1  tablespoon  minced flat-leaf parsley (or more dill)
• 6  tablespoons salted butter, at room temperature
•  freshly ground white pepper
• 8  slices  dense  rye bread (1/2 inch thick)
•  oil, for brushing grill

Directions

1. Note: the butter mixture can be prepared up to one day ahead.
2. Make the butter: Crush or mince the garlic, then mash it to a paste with the side of a knife.
3. Place garlic, onion, dill, parsley and butter in a mixing bowl and whisk until well combined.
4. Season with white pepper.
5. Set up the grill for direct grilling and preheat to medium-high.
6. Traditional method:
7. Put butter in 4 individual ramekins.
8. Brush and oil grill grate.
9. Lay bread slices on hot grate.
10. Grill until toasted and browned, about 1-2 minutes.
11. Turn and grill on the other side, 1-2 minutes.
12. Serve immediately with individual ramekins of butter.
13. Steven's method:
14. Brush and oil grill grate.
15. Spread butter mixture on both sides of bread.
16. Place bread on hot grill and grill until butter is sizzling and bread is toasted and browned, about 2 minutes.
17. Turn and grill on other side, about 2 minutes.
18. Serve immediately.