Smoked Paprika-Rubbed Steaks with Valdeón Butter

Smoked Paprika-Rubbed Steaks with Valdeón Butter

Smoked Paprika-Rubbed Steaks with Valdeón Butter - This is just perfect for the BBQ, The Valdeon butter add, wonderful extra flavour and of course can be served with other meats.

INGREDIENTS
4 large garlic cloves, thinly sliced
1/2 tablespoon salt
1 tablespoon Pimentón de la Vera (smoked Spanish paprika)
Pinch of cayenne
Pinch of dried oregano
1/4 cup extra-virgin olive oil
Four 10-ounce rib-eye steaks, about 1 inch thick
4 tablespoons unsalted butter, softened
1 tablespoon finely chopped shallot
1 scallion (Spring Onion), dark-green part only, finely chopped
2 ounces Valdeón or other intense and creamy blue cheese, crumbled (1/3 packed cup), at room temperature

Method

On a work surface, using the flat side of a chef's knife, mash the garlic to a paste with the salt. Scrape the garlic into a small bowl. Stir in the paprika, cayenne and oregano. Gradually stir in the olive oil. Spread the mixture on a large platter, add the steaks and turn to coat, rubbing in the marinade. Let stand at room temperature for 1 to 4 hours or refrigerate overnight.

Meanwhile, in a medium bowl, mash the butter with the shallot and scallion. Stir in the Valdeón. Scrape the blue cheese butter onto a sheet of plastic wrap and pat it into a 4-inch log. Wrap and refrigerate until firm, at least 30 minutes.

Advertise Here

Light a grill or preheat a grill pan. Scrape some of the marinade off the steaks and grill over a medium-hot fire, turning once, about 8 minutes for medium-rare meat. Slice the butter 1 inch thick, set a pat on each steak and serve.

Want to learn some more Spanish? This page will help you round Spanish Supermarkets and with ingredients in the supermarkets.

FIND LOTS MORE RECIPES HERE and don't forget to LIKE US ON FACEBOOK