Topping a hot steak with compound butter, in my personal opinion, is the absolute best way to dress a cut of beef. It may sound fancy and taste decadent, but I am talking about mixing herbs into softened butter.
This decadent compound butter has minced garlic, shallot, parsley, and tarragon leaf. As it melts, it becomes sauce-like, adding extra richness and a touch of elegance to simple seared steaks. Then, for a seasonal veggie element, roasted beets are tossed with walnuts and creamy goat cheese for a salad with serious panache.
1 stick butter
1 shallot, minced
1 garlic clove, minced
1 T flat leaf parsley, chopped
1 T fresh tarragon leaf, chopped
2 red beets (My grocery store sells them three to a bunch so I cook all three and take the leftovers as a snack to work the next day)
olive oil (I like California Olive Ranch)
2 T balsamic vinegar
1 t dijon mustard
10 ounces of steak (Here I used flank, but you could use filet, skirt or any cut you like)