Steak with Tomato, Caper and Peppercorn Butter

Something Extra
Summer 2015

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Steak with Tomato, Caper and Peppercorn Butter

Steak with Tomato, Caper and Peppercorn Butter
1/2 tsp. rainbow peppercorns
1/4 cup butter, softened
1 tbsp. finely chopped sun-dried tomatoes
1 tbsp. capers, drained and coarsely chopped
1 clove garlic, minced
4 Raley’s Beef grilling steaks, such as T-bone, New York, rib eye or tenderloin
Freshly ground sea salt and crushed rainbow peppercorns to taste
Fresh chopped parsley (optional)

 Prep: 15 minutes  Cook: 10 minutes  Serves:

 1. Place peppercorns in a small bag; crush using a meat mallet or rolling pin. Stir into butter with tomatoes, capers and garlic. (May be prepared 2 days ahead and stored covered in the refrigerator.)

2. Season steaks with salt and pepper. Grill over medium heat for 5 minutes on each side or until they’re cooked to your liking. 

3. Top each with a dollop of seasoned butter immediately after removing from grill.

Nutritional Information:
Nutrition per serving: 442 calories, 47 g protein, 27 g total fat (13 g sat.),
1 g carbohydrate, 0 g fiber, 0 g sugar, 129 mg cholesterol, 209 mg sodium, 11 points


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