½ cup (1 stick) unsalted butter, softened & cut into cubes
1 ½ tsp (1 large clove) garlic, grated or put through a garlic press
1 TBSP fresh thyme leaves
1 TBSP lemon zest (1 lemon)
2 tsp lemon juice
½ tsp crushed red pepper flakes
¼ tsp fine sea salt or smoked salt
Add all ingredients to a small mixing bowl and use a spatula to mix until thoroughly incorporated.
Lay out an 8-inch sheet of plastic wrap on the counter and place the compound butter in the middle.
Using your hands, form butter into a rectangular shape. Use the plastic wrap to roll the butter into a log and twist the ends to secure the butter.
Transfer to the refrigerator until ready to slice or if you’re in a hurry, place it in the freezer for 15 minutes before slicing.
For the Balsamic Vegetables
¼ cup balsamic vinegar
¼ c extra-virgin olive oil
2 tsp light brown sugar
2 tsp Dijon mustard
1 large clove garlic, crushed
¼ tsp kosher salt
10 ounces cremini mushrooms, halved
2 small zucchini, cut into ½-inch rounds
2 red or green bell peppers, cut into ½-inch pieces
1 small red onion, quartered
2 ounces (½ cup) crumbled Goat Cheese, optional for finishing
Preheat grill to medium heat.
To a small jar, add the balsamic vinegar, oil, brown sugar, Dijon mustard, garlic, and salt. Shake vigorously until well incorporated. Alternately, whisk all ingredients in a small mixing bowl.
Pour mixture over vegetables and let sit while the grill is getting hot. Section vegetables into individual foil packets or add them all to a cast iron skillet and cover with foil.
Cook on the grill until they are just fork tender, about 25 minutes.
Remove from heat and transfer to a serving platter. Top with goat cheese, if using. Set aside.
For the Grilled Classic Steak
4 Meati steaks.
1 Tbsp vegetable oil
2 TBSP dry rub of choice
Season each side of the Classic Steak with a small amount of oil and a liberal dose of your favorite dry rub.
Place Classic Steak on the hot grill. Cook Steak for 11-12 minutes, rotating every 4 minutes, until internal temperature reaches 165°F.
Remove from grill and allow steak to rest for 30 seconds prior to serving or cutting
For Serving
Top the Classic Steak with a generous pat of the compound butter and serve with vegetables.
