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Instructions |
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Prepare the Steak- Dissolve the bouillon cube in 3/4 C. Hot
water. in a bowl. Set aside to cool. Whisk in 2 tsb EVOO. the
soy sauce, worceshre sauce, Lemon Juice and the salt and
pepper. Place steak in a large plastic bag. Pour in the marinade
and refrigerate over night
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Herb Butter- Combine Butter, Chives, parsley, Tarragon, pinch of
salt and pepper and lemon juice in a bowl.
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Remove steak from refrigerator 30 minutes before cooking. Dry
steak with paper towel and allow to return to room temperature.
Heat a large heavy skillet over hight heat for 2 minutes. Rub
steak with the remaining EVOO. Sprinkle salt into pan. Place
steak in pan. Place another heavy skillet on steak to weigh it
down. Cook 7 minutes. Flip steak and replace heavy pan. Cook
an additional 5 minutes.
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Remove from pan and place it on cutting board. Brush with
some Herb butter and tent with foil for 10 minutes. Slice steak
thinly against the grain and top with more herb butter and pan
juices.
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Serving
Suggestions |
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Fresh Green Beans
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Originally Submitted
8/22/2015
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