Steak Sandwiches with Chive Butter Recipe
Ingredients
| Unsalted butter | 1/4 Cup (16 tbs) (For the chive butter:) | |
| Chopped chives | 2 Tablespoon, dried (For the chive butter:) | |
| Lemon juice | 2 Teaspoon (For the chive butter:) | |
| Salt | 1/2 Teaspoon (For the chive butter:) | |
| Ground pepper | 1/4 Teaspoon (For the chive butter:) | |
| 4 beef tenderloin fillet steaks, about 6 oz (185 g) each | ||
| Ground pepper | 1 To taste (For the steaks:) | |
| 4 slices firm-textured white sandwich bread | ||
| Watercress sprigs | 1 1/2 Cup (16 tbs) (For the steaks:) | |
| Salt | To Taste | |
Directions
To prepare the chive butter, in a small bowl, combine the butter, chives, lemon juice, salt and pepper.
Using a fork or wooden spoon, beat vigorously until blended.
Transfer to a sheet of plastic wrap and shape into a log about 2 inches (5 cm) long and 1 inch (2.5 cm) in diameter.
Wrap in the plastic wrap and chill until firm, about 1 hour, or for up to 3 days.
Prepare a fire for direct-heat cooking in a grill .
Position the grill rack 4-6 inches (10-15 cm) above the fire.
To prepare the steaks, sprinkle them lightly with salt and pepper and place them on the rack.
Grill, turning every 2 minutes, until done to your liking, about 8 minutes total for rare or 10 minutes for medium.
About 4 minutes before the steaks are done, arrange the bread slices on the rack and grill, turning once, until lightly browned, about 2 minutes on each side.
To serve, transfer the bread to individual plates.
Place a small handful of watercress on each slice of bread and place a steak on the watercress.
Cut the chive butter into 4 equal slices and place a slice on each steak.
Serve at once.
Using a fork or wooden spoon, beat vigorously until blended.
Transfer to a sheet of plastic wrap and shape into a log about 2 inches (5 cm) long and 1 inch (2.5 cm) in diameter.
Wrap in the plastic wrap and chill until firm, about 1 hour, or for up to 3 days.
Prepare a fire for direct-heat cooking in a grill .
Position the grill rack 4-6 inches (10-15 cm) above the fire.
To prepare the steaks, sprinkle them lightly with salt and pepper and place them on the rack.
Grill, turning every 2 minutes, until done to your liking, about 8 minutes total for rare or 10 minutes for medium.
About 4 minutes before the steaks are done, arrange the bread slices on the rack and grill, turning once, until lightly browned, about 2 minutes on each side.
To serve, transfer the bread to individual plates.
Place a small handful of watercress on each slice of bread and place a steak on the watercress.
Cut the chive butter into 4 equal slices and place a slice on each steak.
Serve at once.
Chef
