Sunday, September 7, 2008

Lavender Balsamic Steaks with Macadamia Nut Butter

Tonight's dinner was Angus tri-tip steaks in a lavender balsamic marinade, topped with what was supposed to be a walnut bleu cheese butter.  However, Zan is picky and doesn't like walnuts OR bleu cheese... So, we got creative and substituted goat cheese for the bleu, so you still got the zing but not the overpowering flavor, and used Macadamia nuts for the walnuts.  Tasty.  Served it up with a nice, green salad and some mashed potatoes.

Lavender Balsamic Marinade for Lamb (and steak, obviously)

Notes: Who the hell has fresh lavender?  Surely not me... I live in the freaking desert!!  LOL  Use dried if you need to and cut the amount down to 1 1/2 tablespoons.

Serves 4

1 shallot, finely chopped

3 tablespoons chopped lavender

1 tablespoon balsamic vinegar

2 tablespoons olive oil

1 tablespoon lemon juice

salt and fresh ground black pepper

1. Place meat in a large mixing bowl or wide dish and sprinkle the chopped shallot all over.

2. Sprinkle the chopped fresh lavender all over the meat in the bowl.  Then rub into the meat, especially into the fat.

3. Beat together the vinegar, olive oil and lemon juice and pour them over the meat.  Season well with salt and pepper and then turn the meat to coat evenly. 

4. Cook as you normally would, either on a grill or in a grill pan.

Goat Cheese and Macadamia Nut Butter for Steak

2 shallots, chopped

4 tablespoons butter, slightly softened

4 ounces goat cheese, crumbled

2 tablespoons finely chopped Macadamia nuts

fresh ground black pepper

1. Saute the shallots in 2 tablespoons of the butter. Turn the mixture into a bowl.  Add the remaining 2 tablespoons of butter, the cheese, walnuts, and pepper to taste.  Chill lightly, roll into foil to a sausage shape and chill again to firm.  Slice into rounds and serve a slice atop each steak.