Grilled Steak with Cilantro, Scallion and Cumin Butter
Erica Dinho
Main Course
Colombian
4
servings
Ingredients
-
3
tablespoons
finely chopped fresh cilantro -
2
tablespoon
finely chopped fresh scallions -
1
teaspoon
ground cumin -
Salt and pepper
to taste -
1
stick unsalted butter
at room temperature -
¼
lime -
4
T-bone steaks -
4
tablespoons
olive oil -
3
tablespoons
white vinegar - Salt and pepper
-
5
garlic cloves
Instructions
-
To prepare the cilantro, scallion and cumin butter: in a small bowl, beat the room-temperature butter until smooth. Stir in the finely chopped cilantro and scallions, add the ground cumin, and season with a pinch of salt and freshly ground black pepper.
-
Squeeze the juice from the quarter lime into the butter and mix until evenly incorporated. Scrape the seasoned butter onto a sheet of waxed paper or plastic wrap.
-
Roll the butter into a tight log, twist the ends to seal, and refrigerate until firm. The butter keeps in the refrigerator for up to four days or can be frozen for up to one month. Slice rounds as needed to top steaks.
-
Make the marinade by combining olive oil, white vinegar and peeled garlic cloves in a food processor; pulse until the garlic is finely chopped and the mixture is blended. Season the steaks generously with salt and pepper, place them in a shallow dish, and pour the marinade over the steaks, turning to coat. Chill in the refrigerator for 30 minutes to 2 hours so the flavors develop.
-
Preheat your grill and oil the grates, or preheat the broiler with the oven rack positioned so steaks will sit a few inches below the heat source. Remove steaks from the marinade and discard any excess.
-
Cook the steaks, turning once, for about 8 minutes total for medium-rare, or until they reach your preferred doneness. Timing varies with steak thickness and heat level—use an instant-read thermometer if you like: 125–130°F for rare, 130–135°F for medium-rare, and 140–145°F for medium.
-
Remove the steaks from the heat and top each with a slice of the chilled cilantro-scallion-cumin butter so it melts over the meat. Serve immediately.
beef recipes
Have you tried this recipe? Tag me today!
Share your photos and tag @mycolombianrecipes with #mycolombianrecipes.
Hello everyone,
This grilled steak with cilantro, scallion and cumin butter is a simple, flavorful dish perfect for warm-weather cooking. The herbed butter brings brightness and a gentle spice that pairs beautifully with charred beef. It’s also versatile: the butter is delicious on grilled vegetables, poultry, corn, or seafood if you prefer something other than steak.
To keep the meal easy, marinate the steaks in the olive oil, vinegar and garlic mixture for at least 30 minutes—up to two hours—for a light, aromatic flavor. If you’re short on time, skip the marinating step and simply season the steaks before grilling. The compound butter is the star: preparing it ahead saves time on the day you serve and gives you a quick finishing touch that elevates the whole plate.
Serving suggestions include simple roasted or salted potatoes, grilled corn, or traditional Colombian sides such as arepas. A crisp salad or sautéed greens also balance the richness. Allow steaks to rest a few minutes after cooking so juices redistribute, then top with a pat of the cilantro-scallion-cumin butter so it melts into the meat.
Storage tips: the compound butter can be rolled and refrigerated for up to four days or frozen for up to a month. Thaw in the refrigerator before slicing. Leftover cooked steak keeps in the fridge for two to three days; reheat gently to avoid drying it out.
Buen provecho!
