The first meal on our new grill was delicious stake. My husband generously seasoned it and cooked it over the charcoal. For a sauce, he made a simple parsley butter, which melted on the meat as we said a blessing on the food. It was absolutely delicious. Since herb butter is the next recipe in Alice Water’s book too, I thought I’d share.
Alice Waters suggests using parsley butter on meat, fish, or vegetables. She also includes some garlic clove and lemon juice, which we didn’t add to ours but may have improved it even more.
Parsley Butter
Yield: sauce for two stakes
Ingredients:
4 tablespoons (1/2 stick) of unsalted butter
1/4 cup finely chopped parsley
pinch of salt and pepper
Directions:
Soften butter. Stir all ingredients in a small bowl. Cover and chill.
Put pat of butter (as much as desired) on steaks when they are warm.