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Steak and shrimp with blue cheese butter and salad


Steak with blue cheese butter

  • 4 tablespoons butter, at room temperature
  • 3 tablespoons soft blue cheese
  • 1 small shallot, minced
  • 1 teaspoon chopped fresh parsley
  • 1 small garlic clove, minced
  • 1 lb hanger/flank/ flatiron steaks, 1”thick
  • Salt and pepper to taste

Grilled buffalo shrimp

  • 4 tablespoons butter
  • 1/4 cup Franks Red Hot
  • ½ teaspoon chili powder
  • 2 cloves garlic, finely minced
  • ½ teaspoon apple cider vinegar
  • 1 lb 16-20 shrimp, peeled and deveined and skewered 3 per skewer
  • 1 teaspoon olive oil
  • Salt and pepper to taste

Butter lettuce salad

  • 2 heads butter lettuce
  • 3 ½ tablespoons extra-virgin olive oil
  • 1 ½ tablespoons red wine vinegar
  • 1 teaspoon dijon mustard
  • Salt and freshly ground pepper, to taste
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon chopped fresh flat-leaf parsley


Steak with blue cheese butter

  1. Preheat a grill pan to medium high
  2. Season the room temperature steaks with salt and fresh ground pepper
  3. Meanwhile mix the butter, blue cheese, shallot, parsley, and garlic together in a small bowl. Season with salt and pepper to taste.
  4. Grill the steaks in a hot pan for 4 minutes on each side, depending on your preference .
  5. Remove from heat and let rest for 7-8 min Slice and Top each steak with the blue cheese butter mixture and serve.

Grilled buffalo shrimp

  1. Preheat a grill or grill pan to medium-high heat.
  2. In a small saucepot on medium heat add the butter, Franks and chili powder.
  3. Once the butter melts, add the garlic and sauté until it golden, then add the vinegar and reduce Remove from the heat.
  4. Drizzle the shrimp with olive oil and season with salt and pepper on both sides. Put the shrimp on the grill and cook for 2 minutes on each side, basting with the hot sauce the last minute of grilling.
  5. Remove the shrimp and drizzle with some sauce over the skewers.


Butter lettuce salad

  1. Separate the lettuce leaves. Tear the largest outer leaves in half, leaving the smaller leaves whole. Wash, rinse and dry the lettuce.
  2. In a large salad bowl, whisk together the olive oil, vinegar, mustard, salt and pepper to make a vinaigrette. Add the lettuce, chives, tarragon and parsley and toss well.

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