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Culinary Escape to Spain
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Broiled T-Bone Steaks with Parsley Butter and Summer Green Bean Salad

Source: Steaklover's Companion
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  30 Minutes
Total Time:  30 Minutes
  Serves 4
T-bone steaks are cut from the center of the short loin and are so called because of the T-shaped bones that separate the smaller section of the tenderloin from the larger top loin part. Some of my overseas friends think of T-bones as quintessentially American, and they are a popular cut among steak connoisseurs. In this recipe, you can grill the T-bones rather than broil them if you prefer.
RECIPE INGREDIENTS
For the Bean Salad:
1 pound haricot verts (thin green beans), ends trimmed
2 large ripe tomatoes, cut in half, seeded, and julienned
1 clove garlic, finely minced
3 tablespoons olive oil
Dash of red wine vinegar
1 tablespoon julienned fresh basil leaves
For the Parsley Butter:
8 tablespoons (1 stick) butter, softened
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped fresh flat-leafed parsley
For the Steaks:
4 T-bone steaks, about 16 ounces each
Broiled T-Bone Steaks with Parsley Butter and Summer Green Bean Salad Recipe at Cooking.com
DIRECTIONS
FOR THE BEAN SALAD:
Bring sauce pan of salted water to a boil. Add the beans and blanch for 3 to 4 minutes. Drain and transfer immediately to a bowl of ice water until cool. Drain the beans again, pat dry, and transfer to a mixing bowl. Add the tomatoes, garlic, olive oil, vinegar, basil, salt and pepper, and toss together. Set aside.


FOR THE PARSLEY BUTTER:
Place all the ingredients in a food processor and run until smooth. Place the butter on wax paper, form into a cylinder and roll up, or place in a small tub and form a large pat.


FOR THE STEAKS:
Preheat the broiler. Season the T-bones with salt and pepper, and place on a rack at least 2 to 3 inches below the heat source. Cook for 5 to 6 minutes per side for medium-rare, and about 7 minutes per side for medium, turning them once. About 1 minute before removing the steaks from the broiler, place a round or pat of parsley butter on top of each steak and let melt.


TO SERVE:
Remove the steaks from the broiler, being careful not to let the melted butter run off the steaks. Serve with the bean salad.


Recipe reprinted by permission of Harper Collins. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 1423
Fat. Total: 114g
Fiber: 6g
Carbohydrates, Total: 15g
Sodium: 241mg
% Cal. from Fat: 72%
Cholesterol: 293mg
Protein: 84g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Olyver, VA Reviewed: 11/10/2006
This recipe turned out lovely,the next time I will use a grill that will show the markings . Then I will rate it a >5< cupper
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