Chuck Steak with Elephant Garlic Butter

IMG_2003I always get excited when I see elephant garlic at the grocery store. I think it has a more robust flavor to it than regular garlic and it’s large enough to make good-sized garlic chips!  Not everyone is as much of a fan of garlic as I am so if garlic isn’t your thing and you don’t want to make chips, just use 2 or 3 cloves of regular garlic for the butter, as regular garlic works fine in this recipe, as well.

Ingredients:

2 chuck steaks (this was what was on sale at the grocery store but any steak will work)

1/8 cup butter

8 or 9 basil leaves

1 clove elephant garlic – sliced thin – retain about a tbs to chop for the butter

enough pepper to coat the steaks

olive oil – just a drizzle

Preparation:

For garlic chips, take your sliced elephant garlic and place it in a skillet with just a little drizzle of olive oil.  Let them sit for about 1 minute per side without moving them, or until they get browned on high heat.  the olive oil should keep them from sticking but if you think the might be sticking, give them a nudge with a fork.  Flip them over and do the same on the other side. If they are not yet crispy, flip them again and let them cook a bit longer.  It all depends on the size of your slices.  The thinner the slices, the quickly they crisp up.

For the steaks, coat each in a thin layer of pepper on each side.  Remove your garlic chips from the pan and in the same skillet cook your steaks on high.  Don’t add any olive oil – the skillet should be dry with only any leavings from the garlic chips in the pan.  This will give your steak just a hint of garlic flavoring, even if you don’t make the garlic butter.  My steaks were pretty thick so for a good, really rare, cook 4 minutes on each side.

For the butter, chop up a bit of your clove of elephant garlic.  Those are big enough to use one for both chips and the butter.  I used the top of the garlic clove for the chopped bits.  Combine that with the butter and chopped basil.  I did this while my chips cooked and put it in the fridge until the steaks were done.  Then just top the steak with a generous dollop of butter and done!

I served this alongside my heirloom tomato caprese salad recipe previously posted!  IMG_1907

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s