Roasted Red Pepper and Smoked Paprika Butter
By America's Test KitchenPublished on August 21, 2007
Time
25 minutes
Yield
Serves 4 (Makes 4 tablespoons, enough for 4 steaks)
Ingredients
4 tablespoons unsalted butter, softened2 tablespoons chopped roasted red peppers (about 1 ounce), jarred or homemade1 tablespoon minced fresh thyme leaves ¾ teaspoon smoked paprika ½ teaspoon table salt
Instructions
- Using fork, beat butter, peppers, thyme, paprika, salt, and black pepper in a small bowl until combined. Just before serving, spoon about 1 tablespoon butter onto each steak.
Time
25 minutesYield
Serves 4 (Makes 4 tablespoons, enough for 4 steaks)Ingredients
4 tablespoons unsalted butter, softened
2 tablespoons chopped roasted red peppers (about 1 ounce), jarred or homemade
1 tablespoon minced fresh thyme leaves
¾ teaspoon smoked paprika
½ teaspoon table salt
Ingredients
4 tablespoons unsalted butter, softened
2 tablespoons chopped roasted red peppers (about 1 ounce), jarred or homemade
1 tablespoon minced fresh thyme leaves
¾ teaspoon smoked paprika
½ teaspoon table salt
Ingredients
4 tablespoons unsalted butter, softened
2 tablespoons chopped roasted red peppers (about 1 ounce), jarred or homemade
1 tablespoon minced fresh thyme leaves
¾ teaspoon smoked paprika
½ teaspoon table salt
Why This Recipe Works
A good compound butter recipe offers a simple way to dress up grilled meats. Roasted red pepper and smoked paprika mashed together with butter make for a zesty and unusual way to go.
Instructions
- Using fork, beat butter, peppers, thyme, paprika, salt, and black pepper in a small bowl until combined. Just before serving, spoon about 1 tablespoon butter onto each steak.
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