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Wednesday, August 23 2017

Transform a basic grilled steak into an amazing dinner with a dab of creamy, herb-infused avocado butter. Our home-cooked meals calls for parsley, but feel free to toss in any green herb that is fresh in your garden.


6 - beef shoulder top blade (flat-iron) steaks or boneless rib eye steaks, cut 1 inch thick
1 - tablespoon olive oil
1 - tablespoon herbes de Provence, crushed
1/2 - teaspoon salt
1/2 - teaspoon freshly ground black pepper
1 - recipe Avocado Butter


Trim fat from steaks. Brush steaks with the olive oil. For rub, in a small bowl combine herbes de Provence, salt, and pepper. Sprinkle evenly over both sides of each steak; rub in with your fingers. If desired, cover and chill steaks for up to 24 hours.

For a charcoal grill, grill steaks on the rack of an uncovered grill directly over medium coals to desired doneness, turning once halfway through grilling. Allow 10 to 12 minutes for medium rare (145 degrees F) and 12 to 15 minutes for medium (160 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Place steaks on the grill rack over heat. Cover and grill as above.) Let steaks stand for 5 minutes. Serve steaks with Avocado Butter.
Avocado Butter

1 - ripe avocado
1/4 - cup softened butter
3 - tablespoons lime juice
2 - tablespoons snipped fresh chervil or parsley
1 - tablespoon snipped fresh tarragon
1/4 - teaspoon salt
1/8 - teaspoon cayenne pepper (optional)


 Halve, seed, peel, and chop avocado. In a medium bowl combine the chopped avocado, butter, lime juice, chervil, tarragon, salt, and, if desired, cayenne pepper. Using a fork, gently mash the ingredients together until thoroughly combined (if desired, leave mixture somewhat chunky). Chill until almost firm.

Nutrition Facts (Flat-Iron Steaks with Avocado Butter)
Per serving: 369 kcal cal., 25 g fat (10 g sat. fat, 1 g polyunsaturated fat, 11 g monounsatured fat), 109 mg chol., 463 mg sodium, 3 g carb., 2 g fiber, 0 g sugar, 33 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email

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