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Prep Time
10 mins
Cooking Time
30 mins
Total Time
50 mins
Serves
4

Ingredients

1/2 cup
salted butter, softened
125 mL
2 tbsp
finely chopped fresh dill
30 mL
2 tsp
lemon zest
10 mL
2
T-bone steaks (up to 18 oz/550 g each)
1 tsp
salt
5 mL
1 tsp
pepper
5 mL
1 bunch
asparagus, trimmed
500 g

Method

Step 1
To make Lemon Dill Butter, mix together butter, dill and lemon zest. Scrape mixture onto a large piece of plastic wrap, shaping into log shape, about 4-in.(10 cm) long. Roll tightly in the plastic wrap, twisting ends to seal. Refrigerate for 30 min. until firm or pop in freezer 5 to 10 min, then slice into 1/4-in. (5 mm) "pats".
Step 2
Pat steaks dry with paper towel and season with salt and pepper. Grill on preheated barbecue over medium-high heat, 5 to 6 min. per side for medium-rare. Remove steaks from grill, let rest 10 min.
Step 3
Meanwhile, grill asparagus 3 to 4 min., turning frequently, until tender and grill-marked. Serve with steak topped with pat of Lemon Dill Butter.

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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/2 steak, 1 tbsp (15 mL) Lemon Dill Butter):
Calories:
500
Fat:
35 g
Saturated Fat:
16 g
Carbs:
3 g
Fibre:
1 g
Sugar:
1 g
Cholesterol:
205 mg
Protein:
44 g
Sodium:
750 mg