Shelly's Recipe

MINUTE STEAK WITH GARLIC PARSLEY BUTTER

Category: Steaks - Beef

4 New York strip steaks (8 to 10 oz each), trimmed and pounded 1/4 to 1/2 inch thick
2 tbsp olive oil
Kosher salt and freshly ground black pepper to taste
Garlic Parsley Butter (see recipe)

Preheat grill or grill pan to extremely hot. Brush steaks with olive oil and season with salt and pepper. Grill 1 to 2 minutes per side or longer, until desired doneness is reached. Slice 2 to 3 rounds of Garlic Parsley Butter and place on top of each steak and serve.

Garlic parsley butter:
Makes 1 (4-inch) log
2 large cloves garlic, sliced and rinsed under warm water
1 small shallot, peeled, sliced and rinsed under warm water
1 anchovy fillet
1/4 tsp freshly ground black pepper
1/4 tsp kosher salt
1 bunch Italian parsley tops, cleaned and dried
1/2 cup salted butter, room temperature
Juice of 1/4 lemon
2 drops Tabasco
1/2 tsp brandy

Place garlic, shallot, anchovy, salt and pepper in a food processor and process until fine. Add parsley and process until fine. Add butter, lemon, Tabasco and brandy and pulse until mixed.

Remove from processor and place on a piece of parchment or wax paper. Form into a 4-inch-long rectangle, roll paper around butter to form a log, and crimp ends together so it is back to 4 inches in length. Keep cold. When ready to serve, cut into discs about 1/4 inch thick to melt on steaks.