Southwestern Grilled Steaks with Lime-Horseradish Butter
This is a simple, tasty recipe that I came up with a couple of summers ago. Its good with just about any good, thick steak, though I am partial to rib-eye steaks myself. This spice mix and butter topping also work well with most game meats, especially bison and elk. Serve with some grilled fresh corn-on-the-cob, a couple grilled hot or sweet peppers (I prefer hot, jalapenos are perfect), a really nice potato salad and some ice-cold beer, dark is my favorite.
- 6 tablespoons softened unsalted butter
- 2 cloves fine mashed garlic
- 1/2 teaspoon fine grated lime zest
- 1 tablespoon fresh lime juice
- 1/2 tablespoon prepared horseradish
- Kosher or sea salt
- Fresh ground black pepper
- 2 teaspoons sweet paprika
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1/2 tablespoon chipotle powder
- 4-12 to 16 ounce 1-1/2 inch thick steaks
- Walnut. peanut or other oil for grill
Level of difficulty Average
Cost Average budget
Light grill or preheat a grill pan. Combine butter, garlic, lime juice and zest, horseradish and a pinch of salt and pepper. Put on sheet of waxed paper, shape into a log, wrap tight and put in the refrigerator til firm.
Combine the paprika, cumin, chipotle and chili powders with 1-1/2 teaspoons salt and 1 teaspoon pepper. Rub mixture all over steaks.
Oil grill grate and grill steaks over moderate high heat, turning once, til slightly charred and rare, about 10 minutes (about 12 minutes for medium-rare).
Put steaks on plates and top each with a couple pats of lime-horseradish butter. Let the steaks stand for 3 to 4 minutes before serving.
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Chef Tips and Tricks
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.