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Grilled Pepper Crusted T-Bone Steaks with Worcestershire-Chive Butter and Grilled Leeks with Herbed Vinaigrette Recipe

Grilled Pepper Crusted T-Bone Steaks with Worcestershire-Chive Butter and Grilled Leeks with Herbed Vinaigrette Recipe

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Grilled Pepper Crusted T-Bone Steaks with Worcestershire-Chive Butter and Grilled Leeks with Herbed Vinaigrette

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Ingredients

Count

Nutrition

775

Calories

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Ingredients:

Serving

1 tbsp olive oil
1/4 cup finely chopped shallots
1 tsp finely chopped garlic
2 stick unsalted butter, at room temperature
1/4 cup worcestershire sauce
2 tbsp dry mustard
3 tbsp finely chopped chives
salt and freshly ground pepper
2 cups coarsely ground black peppercorns
3 tbsp ancho chile powder
8 tsp- bone steaks , each 10 to 12 oz
olive oil
salt
copyright 1999 by bobby flay. all rights reserved.
1 tbsp dijon mustard
1/4 cup white wine vinegar
1 tbsp finely chopped shallots
1/3 cup minced assorted fresh herbs, (chives , parsley , tarragon , chervil)
1/2 cup extra virgin olive oil
salt and freshly ground pepper
whisk together the mustard, vinegar, shallots and herbs. slowly whisk in the olive oil until emulsified. season with salt and pepper to taste.

Directions:

Worcestershire-Chive Butter:
Preheat grill or side burner. Heat oil in a medium skillet add shallots and garlic and cook until soft, let cool slightly. Place butter in a small bowl and add shallot mixture, Worcestershire, mustard and chives and mix until combined. Season with salt and pepper to taste. Scrape mixture into the center of a piece of waxed paper and roll into a log. Refrigerate until firm.
Steaks:
Preheat grill. Mix the peppercorns and ancho chile powder in a medium baking dish. Brush steaks with olive oil and season with salt. Dredge one side of the steaks in the pepper mixture and grill, pepper side down, until golden brown, about 5 to 6 minutes, turn over and continue grilling 6 to 7 minutes for medium-rare doneness. Remove from the grill and top with a slice of the butter.
Vinaigrette:
Grilled Leeks: 12 medium leeks, tough outer leaves discarded, trimmed, split lengthwise Olive oil Salt and freshly ground pepper
Preheat grill. Brush leeks with olive oil and season with salt and pepper to taste. Grill for 4 to 5 minutes on each side, until just cooked through. Remove to a platter and drizzle with the vinaigrette.
Yield: 8 servings

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	774.55 Kcal (3243 kJ)
Calories from fat	695.36 Kcal
		% Daily Value*
Total Fat	77.26g	119%
Cholesterol	121.47mg	40%
Sodium	796.49mg	33%
Potassium	342.37mg	7%
Total Carbs	7.9g	3%
Sugars	2.83g	11%
Dietary Fiber	0.9g	4%
Protein	12.86g	26%
Vitamin C	3.1mg	5%
Vitamin A	1.3mg	43%
Iron	2.3mg	13%
Calcium	36.8mg	4%

Amount Per 100 g
Calories	425.77 Kcal (1783 kJ)
Calories from fat	382.24 Kcal
		% Daily Value*
Total Fat	42.47g	119%
Cholesterol	66.77mg	40%
Sodium	437.83mg	33%
Potassium	188.2mg	7%
Total Carbs	4.34g	3%
Sugars	1.55g	11%
Dietary Fiber	0.49g	4%
Protein	7.07g	26%
Vitamin C	1.7mg	5%
Vitamin A	0.7mg	43%
Iron	1.3mg	13%
Calcium	20.2mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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