Sweet & Spicy Asian Marinated Steak with Herb Butter

After soaking in a sweet and spicy Asian inspired marinade, prepare yourself for one of the best steaks ever. Served with a dollop of herb butter that melts to perfection on top.

When it comes to romance, I am not the best at expressing myself with words. But put me in the kitchen and I’ll show you how I really feel. I’ll slave over something all day if I think it’ll win over your heart but at the same time, I have a few tricks up my sleeve that don’t keep me chained to the oven yet will still produce the same result. Take this steak for example, the night before you whip up the herb butter and throw the steaks in the marinade. The next day all you gotta do is cook the steaks for 4 minutes total (or more if you prefer no-pink), top it with the herb butter and watch it melt. You will instantly win the hearts of every single taste bud and you didn’t have to sacrifice quality time by being in the kitchen. (Served with Voodoo Chef RED rub roasted green beans)

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One year ago: Spicy Cheddar Ranch Dip for One

Three years ago: Reese’s Stuffed Chocolate Chip Cookies

Four years ago: Homemade Taco Bell Beefy 5-Layer Burrito

SWEET & SPICY ASIAN MARINATED STEAK WITH HERB BUTTER

Serves 2

Ingredients:

HERB BUTTER

1/2 cup (1 stick) unsalted butter, room temperature

1/4 cup sour cream or plain Greek yogurt (I used 4% Chobani)

1 stalk green onion, green parts only minced

1/2 Tbsp Gourmet Garden garlic paste (or fresh minced)

1 tsp Gourmet Garden cilantro paste (or fresh chopped)

Salt and pepper, to taste

STEAK

2 (1/2 lb.) steaks

1/4 cup Intensity Academy’s chai sweet chili sauce (or other Asian chili sauce)

1/4 cup low sodium soy sauce

2 Tbsp Acala fresh cilantro cottonseed oil (or other cooking oil), plus more for cooking

1 tsp Sriracha, optional

1 stalk green onion, white and green parts sliced

1 Tbsp Gourmet Garden ginger paste (or fresh grated)

1 Tbsp Gourmet Garden cilantro paste (or fresh chopped)

1/2 Tbsp Gourmet Garden garlic paste (or fresh minced)

Salt and pepper, to taste

Directions:

1. For the herb butter, cream together butter, Greek yogurt, onion, garlic, cilantro, and salt and pepper. Using a piece of plastic wrap rolls into a log and refrigerate until ready to use.
2. Place steaks in a large tip top bag. Pour liquids and seasonings into the bag, close and mix to combine. Place in the refrigerator for a few hours or overnight. Remove from the refrigerator about 30 minutes prior to cooking in order for the steaks to reach room temperature. Discard marinade.
3. Heat large, heavy cast iron skillet over medium heat (I used one with grill lines on it). Skillet it heated when a drop of water dances in the skillet. Drizzle oil into the skillet and tilt until well-coated.
4. Place each steak into the skillet and cook for two minutes. Flip and cook the other side of the steak for about two minutes. Test for doneness (should be about medium-rare to medium). Cook longer if needed to reach desired doneness.
5. Remove from heat and allow to rest for about five minutes in the skillet.
6. Serve with one tablespoon of herbed butter onto the top of each steak. Watch it melt and then devour.

Source: Inspired by Add a Pinch.

Disclosure: I was provided with complimentary product as part of the #TripleSBites event. I was not otherwise compensated for this post. All thoughts and opinions are my own.

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