Grilled T-bone Steak with Lemon Dill Butter & Asparagus

  • Prep Time 10 min
  • Total Time 50 min
  • Chill Time 30 min
  • Serves: 4

Ingredients

  • 1/2 cup salted butter, softened 125 mL
  • 2 tbsp finely chopped fresh dill 30 mL
  • 2 tsp lemon zest 10 mL
  • 2 T-bone steaks (up to 18 oz/550 g each)
  • 1 tsp salt 5 mL
  • 1 tsp pepper 5 mL
  • 1 bunch asparagus, trimmed 500 g

Directions

  • Step 1

    To make Lemon Dill Butter, 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, then slice into 1/4-in. (5 mm) "pats".

  • Step 2

    Pat steaks dry with paper towel and season with salt and pepper. Grill on preheated barbecue over medium-high heat, 5 to 6 min. per side for medium-rare. Remove steaks from grill, let 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.

Tip

Refrigerate remaining butter for up to 4 days. Use extra lemon dill butter on sandwiches, steamed vegetables or fish.

Nutrition Facts

  • Nutrition Description Per serving (1/2 steak, 1 tbsp (15 mL) Lemon Dill Butter):
  • Calories 500
  • Fat 35 g
  • Saturated Fat 16 g
  • Carbs 3 g
  • Sugar 1 g
  • Protein 44 g
  • Cholesterol 205 mg
  • Fibre 1 g
  • Sodium 750 mg