Calabrian Chili Butter Steaks with Charred Green Onions
"I love the idea of easy recipes and impactful ingredients. You can technically do everything on the grill (seriously!) in this recipe which means less dishes and more time outside spent with family and friends." - Sachiko Rose (@sachiface)
Sachiko Rose, Foodland 5 Ambassador (@sachiface)
Sachiko Rose, Foodland 5 Ambassador (@sachiface)
Recipe - Kahala MKT.
Calabrian Chili Butter Steaks with Charred Green Onions
0
Servings4
Cook Time20 Minutes
Ingredients
Steak, 2-3 Pounds
Maika`i Garlic, Tomato, Calabrian Chili Spread, 1/2 Jar
Unsalted Butter, 1 Cup
Flat Leaf Parsley, 1/4 Cup
Green Onions, 1 Bunch
Flakey Salt, to taste
Fresh Cracked Pepper, to taste
Oil
Directions
Ingredients
- 2-3 pounds steak (tri-tip, boneless short-rib, flank)
- 1/2 jar Maika`i Garlic, Tomato, Calabrian Chili Spread
- 1 cup unsalted butter
- 1/4 cup flat leaf parsley, finely minced
- 1 bunch green onions, washed and dried
- salt and pepper to taste
- oil
Directions
- Cut green onions into 6-inch sections. Coat green onions lightly in oil. Season with salt to taste.
- Grill or pan-fry green onions on high until slightly charred and softened. Remove from heat and keep warm.
- Season your steaks with salt and pepper, to taste.
- Grill or pan-fry steaks with a bit of oil until desired done-ness (medium-rare is recommended).
- Let steaks rest for 10-15 minutes.
- While the steaks are resting, combine the Maika`i Garlic, Tomato, Calabrian Chili Spread, butter, and finely minced parsley in a small pot over low heat until melted. Season with salt and pepper to taste.
- Slice the warm charred green onions into 1/2 inch pieces if desired, or leave whole for a more rustic look.
- Slice steaks against the grain. Top sliced steaks with charred green onions. Spoon on the warmed sauce.
- Top with flakey salt (Maldon brand is a favorite!) and freshly cracked black pepper.
- Serve immediately. Consume extra sauce with hot and crusty bread.
0 minutes
Prep Time
20 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Not Available
Maika`i Garlic Tomato Calabrian Spread, 6.35 Ounce
Member Price
$3.49 was $4.29$0.55/oz
Not Available
Italian Parsley, 4 Ounce
Member Price
$2.99 was $3.89$0.75/oz
Green Onions, 1 Each
Member Price
$2.79 was $3.49
Maldon Sea Salt Crystals, 8.5 Ounce
Member Price
$10.79 was $11.99$1.27/oz
Not Available
Wesson Oil, Canola, 48 Ounce
Member Price
$7.49 was $9.69$0.16/oz
Directions
Ingredients
- 2-3 pounds steak (tri-tip, boneless short-rib, flank)
- 1/2 jar Maika`i Garlic, Tomato, Calabrian Chili Spread
- 1 cup unsalted butter
- 1/4 cup flat leaf parsley, finely minced
- 1 bunch green onions, washed and dried
- salt and pepper to taste
- oil
Directions
- Cut green onions into 6-inch sections. Coat green onions lightly in oil. Season with salt to taste.
- Grill or pan-fry green onions on high until slightly charred and softened. Remove from heat and keep warm.
- Season your steaks with salt and pepper, to taste.
- Grill or pan-fry steaks with a bit of oil until desired done-ness (medium-rare is recommended).
- Let steaks rest for 10-15 minutes.
- While the steaks are resting, combine the Maika`i Garlic, Tomato, Calabrian Chili Spread, butter, and finely minced parsley in a small pot over low heat until melted. Season with salt and pepper to taste.
- Slice the warm charred green onions into 1/2 inch pieces if desired, or leave whole for a more rustic look.
- Slice steaks against the grain. Top sliced steaks with charred green onions. Spoon on the warmed sauce.
- Top with flakey salt (Maldon brand is a favorite!) and freshly cracked black pepper.
- Serve immediately. Consume extra sauce with hot and crusty bread.