Smoked Paprika and Balsamic Steak with Garlic Herb Butter
An amazingly flavorful simple marinade plus melting garlic herb butter make this a truly indulgent steak for your summertime celebrations.
Course
BBQ/Grilling, Dinner
Cuisine
North American
Prep Time20minutes
Cook Time10minutes
Total Time30minutes
Servings4servings
Calories1111kcal
AuthorBarry C. Parsons
Ingredients
2lbstrip loin steaks
1/2tspkosher salt to season
For the Smoked Paprika Marinade
6tbspWorcestershire Sauce
1½tbspbalsamic vinegar
1tspcoarsely ground black pepper
1½tbspolive oil
1clovefinely minced garlic
3tbspsmoked paprika
1tsphoney
For the Garlic Herb Butter
2cloves minced garlic
4tbspbutter
1cupsoft butter
3 - 4tbspchopped fresh herbs of your choice. I used chives, oregano and rosemary.
Instructions
Season the steaks well with kosher salt and let them sit for a few minutes while you prepare the marinade.
For the marinade:
Mix together the Worcestershire Sauce, balsamic vinegar, smoked paprika, pepper, olive oil, garlic and honey.
Add the steaks and marinade to a Ziploc bag, push out as much air as possible and seal.
Work the marinade all over the steaks inside the bag.
Marinate in the fridge for one to three hours, flipping the bag over at least once.
Let the steaks come up to room temperature before grilling.
Serve with melting garlic herb butter.
To make the Garlic Herb Butter
Begin by lightly sautéing the garlic and 4 tbsp butter together over medium low heat. You only want to soften the garlic here and not brown it so it will only take a minute or two. Don't have your pan too hot.
Cool the garlic then mix it together with the 1 cup butter and the fresh herbs.
Place the prepared butter onto some plastic wrap and form into a log.
Refrigerate until the shape of the log stays intact but take the butter out of the fridge to warm up to room temperature before serving in slices over the hot steaks.
Recipe Notes
The total time includes the maximum marinating time.