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

Ingredients

Lemon Dill Butter:
1/2 cup
salted butter, softened
125 mL
2 tbs
finely chopped fresh dill
30 mL
2 tsp
lemon zest
10 mL
Steak Ingredients:
2
rib steaks (18 oz each)
550 g
1 tsp
salt
5 mL
1 tsp
pepper
5 mL
1 bunch
asparagus, trimmed
500 g

Method

Step 1
To make lemon dill butter ahead to serve with steaks, 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. To use, slice into 1/4-in. (5 mm) "pats". Refrigerate remaining butter for up to 4 days.
Step 2
To cook steaks, pat dry with paper towel. Season all over with salt and pepper. Grill on BBQ, preheated to medium-high heat, for 4 to 5 min. per side for medium-rare, or cook to preferred doneness. Remove steaks from grill, 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
Saturated Fat:
16
Carbs:
3
Fibre:
1
Sugar:
1
Cholesterol:
205 mg
Protein:
44
Sodium:
750 mg