Good Lifestyle

Few meals satisfy like a goodsteak. And few things will ruin a good steak faster than heavy sauce on the top. That's why it's best to take your steaks simply grilled during the restoration, fear of eating 2 days of saturated grease. We will give you a steak and a thorny butter slab for a quarter of the cost and more than 500 calories less than that of a similar dish that you would command at Outback Steakhouse. Eat in you seem good about you, so go ahead and dig in this grilled steak recipe!

Nutrition:390 calories, 26 g of fat (7 g saturated), 710 mg of sodium

Serve 4

You will need

1 cup of dry red wine
1 shallot, minced
4 c. Softened butter
1 teaspoon of rosemary chopped fresh
Black pepper to taste
Salt
4 steaks (flank, swirloon,skirt, or net; 6 oz each)

How to do it

1. Combine the wine and shallot in a small saucepan and simmer over medium heat until 2 tablespoons be reduced to about 2 tablespoons (it will have a thick and snavey consistency).
2. Leave the red wine syrup cool, then stir in the softening butter with the rosemary and some black pepper cracks.
3. Once completely incorporated, spoon the butter on a large piece of plastic film.
4. Fold the casing on the butter and turn the ends to create a red wine butter log. Place it in the refrigerator until it is ready to use.
5. Preheat a grill, a grilling pan, orcast iron. Season the steaks with salt and pepper and cook until rare means (about 8 minutes for the skirt and the flank and 10 to 12 minutes for the swirl and the net).
6. Remove the steaks and cut a piece of butter on top of each.

Eat

Make flavored butter:

Hand flavored butter means that you have the sauce in a second. Here you can learn the technique here for a powerful flavor vehicle and get ideas for big flavors!

Step 1: Mix the softened butter with flavor additions.
Step 2: Place in the center of a piece of plastic film.
Step 3: Twist The edges to form a uniform log

Flavored butter ideas:

• Crushed blue cheese, chives and black pepper
• Reduced balsamic vinegar and caramelized onions
• Tomatoes and chopped sealing olives

This recipe (and hundreds of people more!) Came from one of our cooks, not that! books. For easier cooking ideas, you can alsobuy the book!