- Level
- very easy
- Prep Time
- 10 mins
- Serves
- 4
Ingredients
- 125
- butter
- ml
- 30
- dill
- ml
- 10
- lemon zest
- ml
- 2
- rib steaks
- 5
- salt
- ml
- 5
- pepper
- ml
- 500
- asparagus
- g
Directions
- Step 1
- To make lemon dill butter ahead to serve with steaks, mix together butter, dill and lemon zest. Scrape mixture onto a large piece of plastic wrap, shaping into log shape, about 4-in.(10 cm) long. Roll tightly in the plastic wrap, twisting ends to seal. Refrigerate for 30 min. until firm or pop in freezer 5 to 10 min. To use, slice into 1/4-in. (5 mm) «pats». Refrigerate remaining butter for up to 4 days.
- Step 2
- To cook steaks, pat dry with paper towel. Season all over with salt and pepper. Grill on BBQ, preheated to medium-high heat, for 4 to 5 min. per side for medium-rare, or cook to preferred doneness. Remove steaks from grill, rest 10 min.
- Step 3
- Meanwhile grill asparagus 3 to 4 min., turning frequently, until tender and grill-marked. Serve with steak topped with pat of lemon dill butter.
