Level up your steak with Herbed Compound Butter and Roasted Purple Potatoes
One of the summer’s greatest simple pleasures is grilling out in the backyard. A basic grilled steak can get an easy gourmet upgrade with a slice of compound butter flavored with garlic and fresh herbs. On the side, roasted purple potatoes tossed with a creamy, cheesy, garlicky sauce are the perfect compliment. Regardless of your favorite cut or whether you prefer to cook over gas, charcoal, or a wood fire, these recipes will bring extra flavor and flair to your next summer cookout.
For the Compound Butter:
2 teaspoons fresh thyme, chopped
2 teaspoons fresh rosemary leaves, finely chopped
½ teaspoon dried rubbed sage
1 teaspoon fresh Italian parsley, finely chopped
1 shallot, finely minced
1 teaspoon fresh lemon zest
1 teaspoon freshly cracked pepper
2 sticks salted butter, at room temperature
For the Potatoes:
2 pounds purple potatoes, cut into 1” pieces
2 cloves garlic, minced
extra-virgin olive oil, for coating potatoes
½ cup crème fraiche
½ cup grated parmesan cheese
For the butter:
Combine all ingredients in a bowl and gently mix through with a rubber spatula (to avoid air pockets). Lay out a piece of parchment or wax paper about 12” long. Spoon the butter mixture down the middle lengthwise, forming a log about 6” long. Roll the side edges over to cover the butter, and smooth the now-wrapped log. Gather each end of the parchment and twist each side to seal, as well as to tighten the paper around the log. Place the log in the refrigerator for at least 2 hours or until it solidifies. To serve, untwist one end and slice desired number of ¼” discs before resealing the roll for freshness. Place in a zipper bag (to keep out random freezer smells) and store in the freezer between uses.
To serve, place a slice on top of each steak when it comes off the grill, and allow to melt as the steak rests.
For the potatoes:
Combine the crème fraiche with the garlic and grated cheese and set aside.
Preheat an oven to 400 degrees. Coat the potatoes with olive oil, and season with Kosher salt. Place on a foil-lined sheet pan in the oven and roast until tender and slightly crisp on the outside.
Remove from the oven and toss with the cheese mixture and season to taste with salt and pepper and serve.