When the summer heat arrives and the New York City streets almost feel like they're sweating, it’s hard to think about turning on the oven. It's days like those that I like to take things outdoors, making this grilled steak with the bright flavors of my Mediterranean lemon blend the perfect summertime dish. When partnered with seasonal tomatoes, a rich flavorful herb butter, and the coldest beer I can find, this steak is one of my absolute favorite warm-weather meals.
Remove the butter from the fridge so it softens ahead of time.
Peel and finely mince the shallot
Roughly chop the parsley leaves
By hand: In a large bowl, use a wooden spoon or rubber spatula to combine the softened butter, minced shallot and chopped parsley, mixing well until fully combined. Season with salt and pepper, add the panko, mix again and set aside.
In a food processor, combine the shallots, parsley and softened butter in the bowl of the food processor and pulse, blending together. Scrape down the sides and the bottom to make sure it is thoroughly incorporated. Then add in the Japanese breadcrumb and salt and pepper and pulse 4-5 times to mix. Remove the butter and place in a bowl.
For the Steaks
Preheat an outdoor grill, a grill pan, or the broiler to high in preparation for cooking the steaks.
As you wait for the grill to heat, slice the tomatoes and place three slices on each of four plates. Season the tomatoes with a pinch of salt, Jersey Italian spice distributed evenly over the tomato slices and extra virgin olive oil.
Season the steaks with Med Lemon AF spice, salt & cracked black pepper and rub spice on all sides of the steaks.
Grill the steaks to your desired temperature, remove from the grill and dollop the herb butter evenly on top of each steak.
Place the hot steak on top of the seasoned tomatoes and serve.
To make this dish gluten free, gluten free breadcrumbs can be used to substitute the breadcrumbs in the butter.