I'm always trying my hand at new compound butters for steak, seafood and broiled chicken. They're especially nice on leftover meats when you want to change it up a bit. This was tonight's butter and it was REAL good on a leftover ribeye!


It's pictured alongside some Scalloped Rutabaga modeled after Kent's Scalloped Jicama recipe.

Neither my husband nor I are very fond of leftover, reheated char-grilled steak. It just takes on a taste leftover that doesn’t sit well with me. But sadly we sometimes have steak leftover! However, I have found a way to serve that steak later in the week and disguise that “reheating taste” beef tends to get. Serve it with one of many compound butters that have an endless variety of flavor additives blended into them. If you put a little of your favorite seasoned butter spread on top, broil the steak just long enough to warm it through and top it with more of the compound butter right before serving, it eliminates any “leftover” taste, in my opinion. The above pic was part of a whole ribeye steak leftover when we had company this week, served alongside some of my Scalloped Rutabaga and a green salad. My husband just ranted about how good this was, and he sure knew it was leftover steak! This is suitable for Induction. You should also try this butter on grilled fish, shrimp, chicken or pork loin. It’s great on all of them!

INGREDIENTS:

4 T. unsalted butter, softened
2 T. finely minced parsley
1/2 tsp. Herbes de Provence
½ clove garlic, minced fine
Dash salt
2 Dashes black pepper


DIRECTIONS: Soften butter in small bowl. Finely chop parsley and add to butter. Add all remaining ingredients and stir well. Let it stand for 30 minutes for flavors to blend. Grill or broil your meat (or any leftover grilled meats or seafood) to desired doneness, basting meat/fish with a little of the butter as it cooks. Put a dab of the butter on each serving right before serving. Have any remaining butter on the table for diners to add a little more at the table.

NUTRITIONAL INFO: Makes 2 servings, each contains:
208 calories
23 g fat
.7 g carbs, .15 g fiber, .55 NET CARBS
.4 g protein
82 mg sodium
31 mg potassium
30 % RDA Vitamin A

What is the rest of the food? I know the salad, but the other. Thank you.

She said scalloped rutabagas in her posting.

This is something that I need to try Peggy! Thank you for posting!

Now... what exactly is Herbes de Provence? Is this a blend that you mix up or is this a prepackaged blend?

Thanks
Linda

It's pre-mixed and usually in the finer line of herbs and spices at the store. I use Victoria Gourmet's blend I bought half-price at a Marshall's store, but they sell it on-line also. Her blend has lemon peel in it.

Most better spice companies put out a blend under this name. The typical mixture is usually a combination of savory, fennel, basil, thyme, tarragon, savory and lavender flowers. The ratios of the ingredients is, of course, proprietary.

Thank you Peggy!

I saw this on your website and tried it....I "hate" leftover grilled beef as it takes on that horrid frig-flavor. This butter works great for removing that flavor and making the meat edible again.

Thanks so much - this will become a regular around my house.

It's just amazing how the seasoned butter disguises that "leftover beef" taste, isn't it?