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Compound Butters 101 (and a recipe for the perfect steak)

Compound Butters are the easiest way to make a steak, piece of chicken or pasta even more delish. Here are a few favs!

Prep Time
10 mins
Total Time
10 mins
Servings: 6 people
Calories: 350 kcal
Course: Main Course , Dinner
Cuisine: American

Ingredients

For the Steak
  • 1 lb flank steak
  • ¼ cup olive oil
  • ½ cup red wine or balsamic vinegar
  • 2 cloves garlic finely chopped
  • 3 tablespoons chopped flat leaf parsley
  • 2 tablespoons fresh oregano
  • 1 teaspoon red pepper flakes
  • ¼ teaspoon black pepper
Chive Lemon
  • 8 tablespoons Land O Lakes® Butter with Olive Oil and Sea Salt
  • 4 tablespoons chopped fresh chives
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 lemon zested
Miso Chile
  • 8 tablespoons Land O Lakes® Butter with Olive Oil and Sea Salt
  • 2 tablespoons white miso
  • 1 tablespoon Sriracha
  • ½ tablespoons fresh lemon juice plus wedges for serving
Basil Caper
  • 8 tablespoons Land O Lakes® Butter with Olive Oil and Sea Salt
  • 4 tablespoons chopped basil
  • ½ teaspoon salt
  • ½  teaspoon ground pepper
  • 1 tablespoon chopped capers
Chipotle Lime
  • 8 tablespoons Land O Lakes® Butter with Olive Oil and Sea Salt
  • 2 tablespoons chopped chipotles in adobo
  • ½ teaspoon salt
  • 1 lime zested

Instructions

    Cup of Yum
  1. Combine the ingredients for the flank steak marinade. Add the steak and let marinate for 2 hours.
  2. Heat a grill over medium high heat. Remove the steak from the marinade and generously season with salt and pepper. Place the steak on the grill and grill for 4-6 minutes on each side, turning 90 degrees halfway through to get criss-cross grill marks. Cook until medium/medium rare, or medium, depending on your preference, and then remove to a cutting board and let rest for 10 minutes. Slice the flank steak against the grain and serve alongside the 4 compound butters on a board. Serve immediately.
To make the Chive Lemon compound butter:
    Cup of Yum
  1. Combine the Land O Lakes® Butter with Olive Oil and Sea Salt with the chopped chives, salt, pepper and lemon zest. Stir to combine and set aside. Keep it at room temperature if you plan to serve the same day. Otherwise, refrigerate or freeze as directed above.
To make the Miso Chile compound butter:
  1. Combine the Land O Lakes® Butter with Olive Oil and Sea Salt with the white miso paste, Sriracha and lemon juice. Stir to combine and set aside. Keep it at room temperature if you plan to serve the same day. Otherwise, refrigerate or freeze as directed above.
To make the Basil Caper compound butter:
  1. Combine the Land O Lakes® Butter with Olive Oil and Sea Salt with the chopped basil, salt, pepper and chopped capers. Stir to combine and set aside. Keep it at room temperature if you plan to serve the same day. Otherwise, refrigerate or freeze as directed above.
To make the Chipotle Lime compound butter:
  1. Combine the Land O Lakes® Butter with Olive Oil and Sea Salt with the chopped chipotles in adobo, salt, and lime zest. Stir to combine and set aside. Keep it at room temperature if you plan to serve the same day. Otherwise, refrigerate or freeze as directed above.

Notes

  • Nutrition information is for steak with Chive Lemon Butter.

Nutrition Information

Calories 350kcal (18%) Carbohydrates 7g (2%) Protein 17g (34%) Fat 28g (43%) Saturated Fat 12g (60%) Polyunsaturated Fat 2g Monounsaturated Fat 12g Trans Fat 1g Cholesterol 85mg (28%) Sodium 367mg (15%) Potassium 363mg (10%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 855IU (17%) Vitamin C 14mg (16%) Calcium 66mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 350

% Daily Value*

Calories 350kcal 18%
Carbohydrates 7g 2%
Protein 17g 34%
Fat 28g 43%
Saturated Fat 12g 60%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 12g 60%
Trans Fat 1g 50%
Cholesterol 85mg 28%
Sodium 367mg 15%
Potassium 363mg 8%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 855IU 17%
Vitamin C 14mg 16%
Calcium 66mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.