Serve this steak recipe atop grilled bread to capture all its wonderful flavors.
Ingredients
Method
In a bowl, thoroughly mash together the butter, basil, a pinch of salt, and a generous grinding of pepper. The basil butter can be prepared up to 3 days ahead or frozen for up to 1 month. Let it return to room temperature before using.
Light a hot fire in a charcoal grill or preheat a gas grill to medium-high. When the fire is hot, lay the bread slices on the grill, cover and toast, turning them once, until they are lightly browned on both sides, about 3 minutes total. Transfer to 4 plates.
Wrap the edges of each steak with 1 strip of bacon, securing if necessary with a toothpick. Lay the steaks on the rack. Cover and grill, turning once, until the steaks are crisp and brown and done to your liking, about 8 minutes for rare, 10 minutes for medium rare.
Set one steak atop each slice of bread. Season lightly with salt and pepper. Top each steak with one-fourth of the basil butter, garnish with a sprig of basil and serve immediately.
Variation
Substitute 1 ½ pounds scallops or calamari rings; adjust cooking time as needed.
Timers
Preparation Cooking Start To FinishIngredients
Directions
In a bowl, thoroughly mash together the butter, basil, a pinch of salt, and a generous grinding of pepper. The basil butter can be prepared up to 3 days ahead or frozen for up to 1 month. Let it return to room temperature before using.
Light a hot fire in a charcoal grill or preheat a gas grill to medium-high. When the fire is hot, lay the bread slices on the grill, cover and toast, turning them once, until they are lightly browned on both sides, about 3 minutes total. Transfer to 4 plates.
Wrap the edges of each steak with 1 strip of bacon, securing if necessary with a toothpick. Lay the steaks on the rack. Cover and grill, turning once, until the steaks are crisp and brown and done to your liking, about 8 minutes for rare, 10 minutes for medium rare.
Set one steak atop each slice of bread. Season lightly with salt and pepper. Top each steak with one-fourth of the basil butter, garnish with a sprig of basil and serve immediately.
