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Chili-Crusted Steak with Salsa Verde Butter
Recipes
Chili-Crusted Steak with Salsa Verde Butter
4 servings
1 hour total

Ingredients

    • For butter
    1. ¾ cup salted butter
    2. 2 green onions
    3. 1 bunch fresh cilantro
    4. ¼ cup salsa verde
    5. ⅓ cup avocado-lime dressing
    6. For rice
    7. White rice (optional)
    8. For steak
    9. 2 tablespoons ancho (or chili) powder
    10. 1 tablespoon garlic powder
    11. 2 teaspoons kosher salt
    12. 1 teaspoon freshly cracked black pepper
    13. 1 boneless steak (such as flank, top round, or sirloin; about 2 lb)
    14. 2 tablespoons salted butter
    15. 2 tablespoons vegetable oil

    Steps

      1. Prepare compound butter. Set butter out to soften. Trim and discard root ends from green onions; chop green onions and cilantro (1 cup) coarsely.
      2. Place butter in food processor bowl and process until smooth, scraping down bowl as needed. Add green onions, cilantro, salsa, and dressing; process until well blended. Transfer to bowl (or wrap in parchment); chill until ready to serve. (Makes 16 tablespoons.)
      3. Prepare rice following package instructions, if using.
      4. Prepare steak. Combine ancho powder, garlic powder, salt, and pepper until evenly blended, then place on large plate. Press both sides of steak into spice mixture (wash hands).
      5. Preheat large cast-iron skillet (or heavy-bottom sauté pan) on medium-high 2–3 minutes. Place butter and oil in skillet and swirl to melt. Place steak in skillet; cook 4–5 minutes on each side, basting several times with butter-oil mixture, until steak is 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steak to cutting board and let stand 10 minutes before slicing; temperature will rise 5–10°F during this time. Top steak with 4 tablespoons butter and serve (reserve remaining butter for another use).
      Chef's Tip: Prefer to grill? Steak can be coated with cooking spray after pressing into spice mixture, then grilled 4–5 minutes on each side (for medium-rare).

    The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

    Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
    Do not reuse marinades.
    Do not rinse raw meat.

    If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

    Amount per ¼ recipe serving: Calories 640, Total Fat 50g, Sat Fat 21g, Trans Fat 0g, Chol 190mg, Sodium 1250mg, Total Carb 5g, Fiber 1g, Total Sugar 1g, (Incl. 0g Added Sugars), Protein 41g, Vitamin D 0%, Calc 2%, Iron 20%, Potassium 10%