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Calabrian Chili Butter Steaks

“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 Roscoe, Foodland Ambassador Instagram: @sachiface
Course: Dinner, Main Course
Cuisine: Beef
Keyword: Five-Ingredient Meals
Yield: 4 Servings

Materials

  • 2 pounds Steak Tri-tip, boneless short-rib, flank
  • 1/2 Maika'i Garlic Tomato, Calabrian Chili Spread(Jar)
  • 1 cup unsalted butter
  • 1/4 cup Flat Leaf Parsley Finely Minced
  • 1 bunch green onions washed & dried

Instructions

  • 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 ½-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.