Southern Corn Relish / #FarmersMarketWeek

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Welcome to #FarmersMarketWeek! I hope you will join me this week as I join a group of blogging friends sharing recipes you can make with veggies, spices, honey, jams, herbs, meats, fruits, basically anything you can buy at a farmers market! So many ways to go, and such a fun challenge!
My first recipe this week is Southern Corn Relish! If you have never had this delightful dish, you will want to give it a try! It reminds me more of a salsa, but I get the relish similarities also. It is a fun dish to make, with so many different and all fresh ingredients, and if you don't have a particular ingredient, substitute something you have! This relish holds up well in the fridge, so making it ahead of time is a great idea.

Southern Corn Relish
( makes enough for 4-5 )
(printable recipe at end of page)

2 cups of Corn cut off the cob
1/2 cup diced Onion
3/4 cup Apple Cider Vinegar
1/4 cup diced Red Pepper
1/4 cup diced Green Pepper
1/4 cup chopped Tomato
1/4 cup chopped Cucumber
1/4 cup packed Brown Sugar

 Prepping all your ingredients first makes putting this recipe together quick and easy. Make sure to cook the 2 corn cobs in boiling water for 10 minutes. The average cob has 1 cup of corn on it. Use white corn, bi-color or yellow, whichever is your favorite.

To easily remove the corn from the cob, and save your fingers, cut the tip off the bottom, and insert a corn holder in the top. Hold the corn with the holder and cut the corn off. 

 

Add the cut corn, chopped onions and apple cider vinegar to a large pot. 

Add the rest of the ingredients. Stirring the pot often, boil for 15 minutes. Let cool. 

Use your relish on anything! Maybe as a dip with chips, as a side dish, or spread some over a nice, hot, right off the grill, juicy steak!

Thank you for stopping by today, and I hope you enjoy the Southern Corn relish!

For more #FarmersMarketWeek recipes, please scroll down the page! 

Thanks Ellen from Family Around The Table and Christie
 A Kitchen Hoor’s Adventures for hosting our Farmer’s Market Event!
Monday’s Farmer’s Market Week Recipes

• Baba Ganoush (Roasted Eggplant Dip) by Books n’Cooks
• Banana Spice Waffles with Peanut Butter Syrup by Family Around the Table
• Black Bean and Corn Salad by Palatable Pastime
• Blaukraut by A Day in the Life on the Farm
• Blueberry Cream Cheese Muffins by Tip Garden
• Bruschetta Chicken Tacos by A Kitchen Hoor's Adventures
• Dandelion Jelly by Daily Dish Recipes
• Farmers Market Chicken Pasta Salad by The Redhead Baker
• Herb Salad with Lemons by Culinary Adventures with Camilla
• Herb Vegetable Orzo Salad by Jolene's Recipe Journal
• Lamb Burger with Purslane Aioli by The Spiffy Cookie
• Lemon Garlic Scape White Bean Dip by Savory Moments
• Lemony Summer Roasted Green Beans by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Mexican Street Corn by Our Good Life
• Open-Faced Tomato Sandwiches by Cookaholic Wife
• Southern Corn Relish by The Freshman Cook
• Spinach Ricotta Pierogies by Cindy's Recipes and Writings

Southern Corn Relish
Yield: 4-5

Author: The Freshman Cook
ingredients:
• 2 cups of Corn cut off the cob
• 1/2 cup diced Onion
• 3/4 cup Apple Cider Vinegar
• 1/4 cup diced Red Pepper
• 1/4 cup diced Green Pepper
• 1/4 cup chopped Tomato
• 1/4 cup chopped Cucumber
• 1/4 cup packed Brown Sugar
instructions:
How to cook Southern Corn Relish
1. Prepping all your ingredients first makes putting this recipe together quick and easy. Make sure to cook the 2 corn cobs in boiling water for 10 minutes. The average cob has 1 cup of corn on it. Use white corn, bi-color or yellow, whichever is your favorite.
2. To easily remove the corn from the cob, and save your fingers, cut the tip off the bottom, and insert a corn holder in the top. Hold the corn with the holder and cut the corn off.
3. Add the cut corn, chopped onions and apple cider vinegar to a large pot.
4. Add the rest of the ingredients. Stirring the pot often, boil for 15 minutes. Let cool.
5. Use your relish however you want. It can be used as a dip with chips, as a side dish, or spread some over a nice, hot, right off the grill, juicy steak!
https://www.thefreshmancook.com/2019/08/southern-corn-relish-farmersmarketweek.html
corn relish, side dish, veggies, easy to make,
side dish, dips, appetizer
Created using The Recipes Generator

London Broil Steak Sandwiches / #BBQWeek

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Sometimes the simple things in life are the best things in life, and that definitely applies to this grilled London Broil Steak Sandwich. It is a great steak to enjoy anytime, and there is no better time than a backyard BBQ with family and friends. The best way to enjoy a London Broil Steak is to place it on a cutting board or plate after grilling it, and cut very thin slices against the grain, which results in the meat being tender and easy to eat. I have sliced this steak on an electric slicer, and it works well also.

The steak is simply seasoned with pepper and minced garlic, and tenderized with a hand tenderizer, seasoning and tenderizing both sides. I used fresh bakery sub rolls, and added mayonnaise, green leaf lettuce, tomatoes, and onion.  It's a simple sandwich with a simple seasoned and tenderized steak and simple garnishes, and it's simply sensational!

London Broil Sandwich

(makes several sandwiches depending on the size of the steak)

(printable recipe at end of page) 

London Broil Steak

Minced Garlic

Ground Pepper

Sub Rolls

Lettuce

Mayonnaise

Onion

Tomato 

Pepper both sides of the steak, then use the back of a spoon to spread the minced garlic over both sides. I used minced garlic from Target. I have been using it for a while and really love it. Use a tenderizer on both sides of the steak.

Once your grill is hot, start cooking the steak. I cook a side for 2 minutes, then turn to the other side. Continue to time 2 minute cooking intervals, flipping the steak each time until it is cooked to your satisfaction. Once the steak is done let it sit for another 2 minutes. 

Slice the steak thin for the best flavor. 

Dress the sandwich, add the steak and enjoy!

Thank you for stopping by today! Check out some other #BBQWeek ideas below!

• Balsamic Three Bean Salad by Jolene's Recipe Journal
• Berry Ice Box Cake by Back To My Southern Roots
• Boozy Bourbon Cupcakes by Cookaholic Wife
• Caesar Cole Slaw by Palatable Pastime
• Grilled Brie by A Kitchen Hoor's Adventures
• Grilled Chicken Wings with Carrot Habanero Hot Sauce and Blue Cheese by Karen's Kitchen Stories
• Grilled Halloumi Over Hummus by Culinary Adventures with Camilla
• Grilled Steak with Guajillo Pepper Chimichurri by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Homemade Watermelon Lemonade by Daily Dish Recipes
• Lemon Dill Tortellini Salad by Cindy's Recipes and Writings
• London Broil Sandwiches by The Freshman Cook
• Parsley Chive Butter by Family Around the Table
• Roasted Strawberry Chipotle BBQ Sauce by Food Above Gold
• Watermelon Mint Moscow Mule by Sweet Beginnings

London Broil Steak Sandwiches
Author: The Freshman Cook
ingredients:
• London Broil Steak
• Minced Garlic
• Ground Pepper
• Sub Rolls
• Lettuce
• Mayonnaise
• Onion
• Tomato
instructions:
How to cook London Broil Steak Sandwiches
1. Pepper both sides of the steak, then use the back of a spoon to spread the minced garlic over both sides. I used minced garlic from Target. I have been using it for a while and really love it. Use a tenderizer on both sides of the steak.
2. Once your grill is hot, start cooking the steak. I cook a side for 2 minutes, then turn to the other side. Continue to time 2 minute cooking intervals, flipping the steak each time until it is cooked to your satisfaction. Once the steak is done let it sit for another 2 minutes.
3. Slice the steak thin for the best flavor.
4. Dress the sandwich, add the steak and enjoy!
https://www.thefreshmancook.com/2019/05/london-broil-steak-sandwiches-bbqweek.html
sandwiches, London Broil Steak, sub Rolls, condiments and dressings
sandwiches, grilling
Created using The Recipes Generator

















 

Grilled Steak Sandwiches w/Foil Pack Veggies/ #Smokin'-O's / #CookoutWeek2017

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You are going to love these Grilled Steak Sandwiches w/ Foil Pack Veggies for your next cookout! The tenderized London Broil steak, always my favorite, is juicy and full of flavor with an incredible smokiness from the Applewood Smokin'-O smoke rings. The vegetables are cooked separately in their own foil pack. If you haven't tried this way of grilling vegetables before, you will be amazed at how easy it is and how tender and tasty your veggies are. Plus, if you know what everyone likes, you can easily design the foil packs so everyone gets their favorite veggies!
This is my second entry in this weeks fun adventure, #CookoutWeek2017! Yesterday I posted yummy Chocolate Caramel S'mores Bars that you will want to try. They are a tasty accompaniment to these Grilled Steak Sandwiches, and there is no better way to start #CookoutWeek2017 than with a dessert!

Grilled Steak Sandwiches w/Foil Pack Veggies
(printable recipe at end of page)

Surf & Turf for Two / #SundaySupper

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Valentine's Day is right around the corner, and with it comes the usual questions about how to celebrate. Should you eat out? Which restaurant should you choose? How much should you spend? This year make it easy and celebrate at home with a meal you won't soon forget! Surf and Turf for Two! It's easier than you think! One of the easiest parts of preparing this meal is the fact that the shrimp is almost all prep, with 2-3 minutes of cooking, and the steak can be cooked on the grill, which you probably know how to do already. If it is too cold to be outside grilling, cook it in a pan on your stove. The sides take care of themselves. Plus, you will have great leftovers!

Surf and Turf for Two

(printable recipe at end of post)

1 Beef Round London Broil  2.24 lbs

Zesty Italian Dressing

A-1  

16-20 ct Uncooked Shrimp

Shrimp Boil Oil

Cocktail Sauce

2 Lemon Wedges

Fresh Mushrooms

2-3 Onion Slices

Various Small Potatoes

Fresh Broccoli 

Begin by marinating your steak. Pour equal parts of dressing and A1 on to the top of your steak.

Use two forks and continuously pierce the top of the meat with the forks. Flip the meat over and do the same to the other side. This takes a little time, but it is worth it for the great flavor. Don't be afraid of over doing stabbing the meat. This can be done early in the day, then just wrapped and refrigerated until you are ready to cook. 

You can prepare your shrimp earlier in the day also. The first thing to do peel the shrimp. I set the shrimp in a bowl, and let the cold water run over it as I peel all the the shrimp. Then I go back and devein the shrimp. Even if the shrimp is advertised as deveined, I like to devein the inner side of the shrimp also. It is not necessary, it's just a thing I do, and it's up to you. Once done, you can cook it right away because you are making cocktail shrimp.

Boil water in a pan that is large enough for all the shrimp.. Follow the directions on the bottle of shrimp boil, but it will probably tell you to boil the water, then once boiling, add the shrimp boil oil and then the shrimp. It will only cook for about 2-3 minutes. Don't overcook it. It will be too tough and chewy.

As you pour the shrimp into the colander let cold water run over the shrimp. Have a water bath ready. Fill a big bowl half way with ice, add the shrimp and cover with more ice. Add water to the bowl, and let the ice chill the shrimp completely. 

About 30 minutes before you want to eat, boil water for your potatoes, and cook them until you can pierce them to the center. Saute the mushrooms and onion slices, in a frying pan with butter. Cook the broccoli. 

As your sides are coming together, get you meat on the grill. I like to flip the meat over every 2-3 minutes for a total time of 15 minutes for medium rare. I use a timer to do this because I am easily distracted by others.

Slice down some of your steak before you plate it. It makes it so easy to serve. 

Prepare 2 little bowls with cocktail sauce and a lemon wedge, and place some shrimp around the edges.

Place the steak, the potatoes, and the vegetables on the main plate. Don't forget the broccoli like I did.! I even mentioned to my husband that I should have made something green for the plate, and it still did not dawn on me that the broccoli was still on the stove. I found it after dinner. It was fine, and I used it for soup the next day!

Thanks for joining me today! Scroll down a little and you will find  more tasty recipes from the Sunday Supper family.
Thank you to Candace, from Authentically Candace for hosting today!

Chicken Recipes

• Chicken and Cheese Quesadillas by Pies and Plots
• Chicken Marsala by A Mind “Full” Mom
• Classic Coq Au Vin for Two by The Crumby Cupcake
• Creamy Parmesan Skillet Eggs by The Texan New Yorker
• Date Night Chicken Teriyaki Stir-Fry by Gourmet Every Day
• Orange Chicken by A Day in the Life on the Farm
• Spicy Salsa Chicken by Simple and Savory

Pasta Recipes

• Chicken and Spinach Pasta with Creamy Sun-Dried Tomato Sauce by Pook’s Pantry
• One Pan Shrimp and Asparagus Linguini by Jersey Girl Cooks
• Scallop Pasta with Garlic and White Wine by Caroline’s Cooking
• Skillet Rigatoni alla Vodka for Two by Eat, Drink and be Tracy

Pork Recipes

• Porchetta by Cosmopolitan Cornbread
• Roast Pork Loin with Plum Sauce by Sew You Think You Can Cook

Red Meat Recipes

• Filet Mignon with Shiitake Mushrooms by Cooking Chat
• French Onion Filet Mignon by The Chef Next Door
• Honey Lime Steak Kebabs by Cindy’s Recipes and Writings
• Mini Mushroom Meatloaf by Cricket’s Confections
• Mushroom Topped Pepper Steak for Two by That Skinny Chick Can Bake
• Pan Seared Sirloin Steak Dinner for Two by Life Tastes Good
• Pan-Seared Nutella Skirt Steak by Brunch-n-Bites
• Petit Filet with Red Wine Pan Sauce & Garlic Mash by Authentically Candace
• Rack of Lamb with Strawberry Mint Glaze by Sunday Supper Movement
• Steak Au Poivre by Renee’s Kitchen Adventures

Seafood Recipes

• Baked Salmon with Ginger Marinade by Feeding Big
• Crab Caesar Salad by What Smells So Good?
• Crab Imperial by Monica’s Table
• Creamy Shrimp & Sausage Skillet by Crazed Mom
• Grilled Swordfish with Husk Cherry Salsa by From the Bookshelf
• Peppadew Trout en Croûte by Food Lust People Love
• Shrimp and Grits with Andouille Cream Sauce by Soulfully Made
• Surf and Turf for Two by The Freshman Cook

Veggie Recipes

• Colorful Matchstick Salad with Mint Vinaigrette by Culinary Adventures with Camilla
• Curried Split Peas by Wholistic Woman
• Edamame Waldorf Salad by Ninja Baker
• Saffron and Leek Risotto – Served 2 Ways by Sprinkles and Sprouts

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here:

Author: The Freshman Cookprint recipe

Surf & Turf for Two

INGREDIENTS:

• 1 Beef Round London Broil 2.24 lbs
• Zesty Italian Dressing
• A-1
• 16-20 ct Uncooked Shrimp
• Shrimp Boil Oil
• Cocktail Sauce
• 2 Lemon Wedges
• Fresh Mushrooms
• 2-3 Onion Slices
• Various Small Potatoes
• Fresh Broccoli

INSTRUCTIONS:

1. Begin by marinating your steak. Pour equal parts of dressing and A1 on to the top of your steak.
2. Use two forks and continuously pierce the top of the meat with the forks. Flip the meat over and do the same to the other side. This takes a little time, but it is worth it for the great flavor. Don't be afraid of over doing stabbing the meat. This can be done early in the day, then just wrapped and refrigerated until you are ready to cook.
3. You can prepare your shrimp earlier in the day also. The first thing to do peel the shrimp. I set the shrimp in a bowl, and let the cold water run over it as I peel all the the shrimp. Then I go back and devein the shrimp. Even if the shrimp is advertised as deveined, I like to devein the inner side of the shrimp also. It is not necessary, it's just a thing I do, and it's up to you. Once done, you can cook it right away because you are making cocktail shrimp.
4. Boil water in a pan that is large enough for all the shrimp.. Follow the directions on the bottle of shrimp boil, but it will probably tell you to boil the water, then once boiling, add the shrimp boil oil and then the shrimp. It will only cook for about 2-3 minutes. Don't overcook it. It will be too tough and chewy. As you pour the shrimp into the colander let cold water run over the shrimp. Have a water bath ready. Fill a big bowl half way with ice, add the shrimp and cover with more ice. Add water to the bowl, and let the ice chill the shrimp completely.
5. About 30 minutes before you want to eat, boil water for your potatoes, and cook them until you can pierce them to the center. Saute the mushrooms and onion slices, in a frying pan with butter. Cook the broccoli.
6. As your sides are coming together, get you meat on the grill. I like to flip the meat over every 2-3 minutes for a total time of 15 minutes for medium rare. I use a timer to do this because I am easily distracted by others.
7. Slice down some of your steak before you plate it. It makes it so easy to serve.
8. Prepare 2 little bowls with cocktail sauce and a lemon wedge, and place some shrimp around the edges.
9. Place the steak, the potatoes, and the vegetables on the main plate. Enjoy!

http://www.thefreshmancook.com/2017/02/surf-turf-for-two-sundaysupper.html

Created using The Recipes Generator

 

Grilled London Broil Steak Tacos / #SundaySupper

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Today I have some Grilled London Broil Steak Tacos on the menu! We are celebrating the grilling season this week on Sunday Supper by Throwing something on the Barbie! When it comes to grilling, everyone has an opinion! It is an entire culture all on its own! You can have a favorite way to grill: gas or wood. How about a favorite method: direct, indirect, smoking and rotisserie. To make it even more interesting, each of those categories have categories!

These Grilled London Broil Steak Tacos come together quickly, but you will want to tenderize the London Broil the day before you want to serve these yummy tacos to get optimum flavor! The steak and the peppers cook at the same time, and as the steak comes off to rest, the tortillas go on, and the peppers and tortillas come off together. Get ready for a great meal! 

 

 Grilled London Broil Steak Tacos

(printable recipe)

London Broil Steak

Italian Dressing (not creamy)

A1 Sauce 

Garlic Powder

Red, yellow, and Orange Peppers, thinly sliced

Vidalia Onion, thinly sliced

Flour Tacos

Lettuce

Ranchero Queso Fresco

Sour Cream 

Salsa 

Tenderize the steak by sprinkling garlic powder on top, and pouring A-1 and Italian dressing on top of the garlic powder.

Use 2 forks and push them in and out of the steak, moving all over the steak. Then flip it over and do it again. When you begin, the fork will be slightly resistant to piercing the steak, but as you continue, it will become easier and easier. Cover the steak and refrigerate it overnight.

Sprinkle chipotle seasoning on the steak and place on the grill on medium heat.

Sear the meat one way, for two minutes, then lift and score it in the other direction for two minutes.

Flip the steak over and do it again. 

Place the veggies in a packet of foil and place on the grill. Close foil for quicker cooking. I put these on the grill as the steak was 4 minutes away from being done. The peppers will be cooked, but still have a crunch. If you like them softer, put them on the grill earlier.

 

Take off the steak and let it rest for a few minutes. Place tortillas on the grill. They start to bubble up quickly. Remove when they do.

 Thinly slice the london broil.

 Build the taco by adding lettuce, cheese, steak, peppers and onions, sour cream and salsa.

Enjoy your tacos!

Scroll down to see what the rest of the Sunday Supper family created for today!

Thanks so much to Sue Lau who blogs at A Palatable Pastime, for hosting this fun event!

Patio Libations

• Grilled Peach and Pineapple Sangria by Hezzi-D’s Books and Cooks

Let’s Get This BBQ Started!

• Bruschetta with Grilled Bread by Wholistic Woman
• Cilantro Lime Grilled Shrimp with Pineapple Salsa by Taste And See
• Grilled Avocado with Cilantro-Lime Cream by Grumpy’s Honeybunch

The Main Event

• Bison Sliders with Special Sauce by Un Assaggio of Food, Wine & Marriage
• Bourbon & Brown Sugar Marinated Grilled Steak by Books n’ Cooks
• Buffalo Wing Burger by Red Cottage Chronicles
• Chicken Mazatlan by Palatable Pastime
• Greek Lamb Burgers by Positively Stacey
• Grilled Avocado with Confetti Shrimp Salad by The Weekend Gourmet
• Grilled Shrimp Corn Salad with Avocado Vinaigrette by Food Lust People Love
• Grilled Duck with a Red Wine Reduction by Monica’s Table
• Grilled London Broil Steak Tacos by The Freshman Cook
• Grilled Pork and Pineapple Salad by Caroline’s Cooking
• Grilled Ribeye with Simple Spice Rub by Cooking Chat
• Grilled Salami Sandwich by Magnolia Days
• Grilled Flank Steak with Chimichurri Sauce by Angels Home Sweet Homestead
• Hawaiian Chicken Kebabs by Moore or Less Cooking
• Grilled Honey Balsamic Chicken by Alida’s Kitchen
• Grilled Tuna Steaks with Orange Tomato Sauce by Cindy’s Recipes and Writings
• Grilled Tuna Steaks with Strawberry Mango Salsa by simple and savory
• Honey Mustard Grilled Pork Chops by My World Simplified
• How to Grill Salmon and Shrimps in Banana Leaves by Asian In America
• Lemon Herbed Yogurt Chicken Kabobs by Momma’s Meals
• The Best Baby Back Ribs Ever!! by A Day in the Life on the Farm

On a Side Note

• Easy Garlicky Grilled Polenta by She Loves Biscotti
• Easy Grilled Artichokes by April Golightly
• Grilled Asparagus with Lemon and Manchego Cheese by Cupcakes & Kale Chips
• Grilled Cantaloupe Salad with Queso Fresco and Herbs by Cooking With Carlee
• Grilled Corn with Herb Butter by My Imperfect Kitchen
• Grilled Vegetable Pasta Salad by Cookin’ Mimi

Saucy Sentiments and Rebellious Rubs

• Homemade Burger Sauce by Cosmopolitan Cornbread
• Homemade Coffee Steak Rub by Renee’s Kitchen Adventures

Finishing Touches

• Grilled Banana Boats by Our Good Life
• Grilled Blueberry Cobbler by That Skinny Chick Can Bake
• Grilled Dessert Pizza by Baking Sense
• Grilled Pineapple with Vanilla Sorbet by The Chef Next Door
• Grilled Strawberry & Blue Basil Granita by Culinary Adventures with Camilla
• Super Simple Grilled Peaches by And She Cooks

Plus Piri Piri Sauce and Recipes for Summer Grilling from Sunday Supper Movement Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Here are some other recipes you might enjoy:

Pork Meatball Mini Subs

Chicken Fettucini w/ Homemade Alfredo Sauce

Sirloin Steak with Blue Cheese Walnut Butter

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This weeks entree is sooo good! I made this for my husband who is a steak lover. You never have to ask him what he wants to eat. If it was up to him, it would be all steak~ all the time!

Let's start by making our compound butter first!

6 oz. Blue Cheese crumbles

4 tablespoon Butter

2 tablespoon chopped Fresh Italian Parsley

3/4 teaspoon Fresh Rosemary, finely chopped

1/4 cup chopped Walnuts

In a bowl, mix together the blue cheese, butter,

parsley, rosemary and walnuts.

Mix together with a fork, or use your hands.

I usually use gloves for this.

Place the butter mix on wax paper...

start to roll the wax paper over the butter...

as you roll, form the butter into a firm log.

Twist the ends, and refrigerate for about 2 hours before using.

Here are our 2 steaks.  I bought the prime cut sirloin at the store,

and it was worth the cost. Very tender and tasty.

The small steak is about 6 oz, and the larger one is about 14 oz.

I cooked the large steak for 3 minutes, then turned it over,

for 3 minutes, then turned it over, 3 minutes again on the first side, 

and then 3 minutes again on the second side for a total of 12 minutes.

I cooked it on medium high heat to sear the outside.

The smaller steak, of course, took less time to cook. 

I cooked the steak for 2 minutes, then flipped it for 2 more, 

then 2 more on the first side, and then 2 final minutes on the

second side.

Here is the steak, with a half a circle of compound butter

placed on the top.

Doesn't it look delicious?!

Enjoy!