Grilled Steak with Lemon Butter Sauce on Texas Toast

Here I sit again out on the deck in my new favorite spot,our new lounging chair, with my laptop ready to blog about our latest meal. Tim and I don't eat red meat very often, but we do enjoy cooking up some steak about once a month. Today's recipe did not feel like a weekday meal at all, but to be enjoyed on the weekend. It made it that much more special.

Hard to really see how it came out due to the amount of broccoli, but they do say it's important to eat your vegetables.

HUBBY RATING: 10 out of 10 "It was a unique taste." 

*Disclaimer: It may have been unique, because I think I used too much lemon and garlic. Can you really use too much garlic?

INGREDIENTS

• 1 tablespoon whipped or regular butter, slightly softened
• 3 teaspoons extra-virgin olive oil, divided
• 1 tablespoon minced fresh chives, or shallot  (We used chives.)
• 1 tablespoon capers, rinsed and chopped (Left out.)
• 3 teaspoons minced fresh marjoram, or oregano, divided
• 1 teaspoon freshly grated lemon zest, divided
• 1 teaspoon lemon juice
• 3/4 teaspoon kosher salt, divided  (Didn't use all of this. It was too much.)
• 1/2 teaspoon freshly ground pepper, divided
• 1 tablespoon minced fresh rosemary
• 2 cloves garlic, (1 minced, 1 peeled and halved) (Ha, used more than this.)
• 1 pound filet mignon, about 1 1/2 inches thick, trimmed and cut into 4 portions  (We didn't use filet mignon. This would work for any cut.)
• 4 slices whole-grain bread
• 4 cups watercress, trimmed and chopped (Did not use, because we couldn't find it at the grocery store.)

PREPARATION

1. Preheat grill to high.
2. Mash butter in a small bowl with the back of a spoon until soft and creamy. Stir in 2 teaspoons oil until combined. Add chives (or shallot), capers, 1 teaspoon marjoram (or oregano), 1/2 teaspoon lemon zest, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and place in the freezer to chill.
3. Combine the remaining 1 teaspoon oil, 2 teaspoons marjoram (or oregano), 1/2 teaspoon lemon zest, 1/4 teaspoon salt and pepper, rosemary and minced garlic in a small bowl. Rub on both sides of steak. Rub both sides of bread with the halved garlic clove; discard the garlic.
4. Grill the steak 3 to 5 minutes per side for medium-rare. Grill the bread until toasted, 30 seconds to 1 minute per side. Divide watercress among 4 plates. Place 1 toast on each serving of watercress and top with steak. Spread the herb butter on top of the steaks and let rest for 5 minutes before serving.

TIPS & NOTES

• Make Ahead Tip: Prepare herb butter (Step 2), wrap in plastic wrap and freeze for up to 1 month.

NUTRITION

Per serving: 303 calories; 14 g fat (5 g sat, 6 g mono); 80 mg cholesterol; 15 g carbohydrates; 29 g protein; 5 g fiber; 438 mg sodium; 462 mg potassium.

Nutrition Bonus: Zinc (46% daily value), Selenium (44% dv), Vitamin C (28% dv), Iron (17% dv).

1/2 Carbohydrate Serving

Exchanges: 1 starch, 3 1/2 lean meat, 1 fat

Again Today's meal was found at Eating Well.