Steak de Burgo

Steak de Burgo

This specialized has to do with as local as you can get. The recipe’s name and origin are shrouded in mystery, in main Iowa it’s a traditional steak dish topped with butter, Italian herbs, and garlic. The version featured here uses fresh herbs for extra flavor.

Components: 4 6- to 8-ounce beef tenderloin steaks (about 1 inch thick),1/ 4 cup chopped fresh basil,6 big garlic cloves, very finely sliced,1/ 4 cup chopped fresh oregano,1/ 2 cup (1 stick) unsalted butter

Guidelines: Melt butter in heavy small saucepan over medium heat. Remove from heat. Add garlic. Season to taste with salt and pepper. Let garlic butter stand 2 hours at room temperature., Prepare barbecue (medium-high heat). Sprinkle steaks with salt and pepper. Grill steaks to wanted doneness, about 4 minutes per side for medium-rare. Place pan of garlic butter at edge of grill to rewarm., Transfer steaks to plates. Spoon garlic butter over. Sprinkle with herbs and serve.

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