Yield: 9 ounces
Portion: 18 (1/2 ounce) slices
Combine all chile lime butter ingredients in a bowl. Beat or mix until well blended. Shape into 1-inch diameter log. Chill until firm. Slice into 18 slices.
Combine seasoning rub ingredients in small bowl.
Rub each steak with 2 teaspoons olive oil. Season each steak with about 2 teaspoons rub. Cover; refrigerate for 30 minutes.
For each serving, place steak on grill over medium heat. Grill, turning once, until desired doneness. Slice thinly and top with Chile Lime Butter slices. Serve with chile corn relish and mashed potatoes.
TIP: Chile Lime Butter can also be served on top of other protein choices, spread on corn on the cob or mixed in as a flavor finish for rice.
Serving Size: 18 (1/2 ounce) slices
|Sat. Fat||7 grams|
|Trans Fat||0 grams|
|Dietary Fiber||0 grams|
|Vitamin A||468 IU|
|Vitamin C||.27 milligrams|