Preparation:
CHIVE BUTTER: Blend butter and chives in a small bowl. Add lemon juice, a little at a time, and beat well. Place on waxed paper and form into a 2-inch diameter stick. Wrap tightly and refrigerate until firm. Cut into slices and serve on meat.
Variations: Replace chives with: 3 Tbs prepared horseradish and 2 Tbs chopped parsley 1/2 tsp grated lemon rind and 2 Tbs chopped parsley 1/2 tsp crushed caraway seed and 2 Tbs chopped parsley 1 Tbs prepared mustard
Makes 2/3 cup.
Place steak in a plastic bag. Combine the remaining ingredients in a cup; mix well and pour over steak. Close bag securely and refrigerate for 4 to 6 hours, or overnight, turning occasionally. Let stand at room temperature for 1 hour before cooking steak.
Pour off and reserve marinade. Prepare grill.
Heat marinade in small saucepan.
Grill steak 5 inches from medium coals: 15 minutes for rare, 20 minutes for medium, 25 minutes for well done.
Brush with marinade; turn and grill for similar times. Place on wooden carving board; top with remaining marinade and pats of Chive Butter. |
