Ingredients
- 4 strip steaks, 10 to 12 ounces
- 1/4 pound butter, unsalted, softened
- 2 pound shallots, peeled and chopped
- 1/2 cup japanese breadcrumb
- 3 cup heirloom tomatoes
- 2 tablespoon extra-virgin olive oil
Preparation
Baking Directions:
Preheat a grill or the broiler to high in preparation for cooking the steaks.
In a food processor, place the shallots and the parsley leaves and turn on until it is roughly chopped.
Add the softened butter into the food processor and pulse and blend the parsley, shallots and butter together.
Scrape down the sides and the bottom to make sure it is thoroughly incorporated.
Then add in the Japanese breadcrumbs and pulse 4 to 5 times.
Remove the butter and place in a bowl, mix and season with salt and pepper.
Grill the steaks to your desired temperature, remove from grill and spread the herb butter evenly on top of each steak.
Return the steaks to the grill or broiler to slightly melt the butter.
On a plate, place three slices of heirloom tomato and season with salt and extra-virgin olive oil.
Place the hot steak on top of the seasoned tomatoes and serve.
This is the perfect summer steak!
