Make your steak extra special with this easy to follow gremolata butter recipe. It is the perfect topping for ribeyes, strips and filets. The herb butter mixture is refreshing and yet packs a punch thanks to the addition of minced garlic, shallots, dijon mustard and a handful of herbs. Gremolata has a variety of uses in dishes but our favorite just so happens to be with a steak. The only hard part is choosing what steak to cook!
- 1 stick unsalted butter room temperature
- 1/3 cup plus 2 TBSP of chopped herbs: parsley, thyme, oregano, sage and basil
- 3/4 tsp salt
- 3/4 tsp pepper
- 1 tablespoon lemon zest plus 1 tbsp juice
- 3 tsp minced shallots
- 1 tsp Dijon mustard
- In a stand mixer bowl fitted with a paddle attachment and or a large bowl using a spatula, mix all ingredients together. Spoon the butter onto parchment or plastic wrap and roll into log. Store in refrigerator for up to 2-3 days and or for best results freeze the log of butter in foil to slice as needed and use as topping for steak.