Friday Night was French Bistro Night

Compound butter is your friend. If you've never made a compound butter (flavored butter), don't be intimidated, it couldn't be easier.

Last night, I made seared flank steak with Blue Cheese, Shallot Compound Butter and served it with a green salad.

In this pic, I had just scooped some of the butter onto the sliced flank steak, it hadn't started to melt yet as I had to serve it quickly- there was whining coming from the table about being hungry. So, this is not the most optimal pic.

Anyhow, here is how you make a compound butter:

In a small bowl (since this was a small quantity, I mixed it up in a bowl. You can also do this in a food processor or in a mixing bowl with a paddle if you are making larger quantities), mix up the following:
2-3 tablespoons room temperature butter
2 tablespoons blue cheese (crumbled)
1 tablespoon minced parsley
1 minced shallot (a small one)
1/2 teaspoon of salt, 1/4 teaspoon pepper (or more to taste)

Schmear all of this till combined. Set aside.

In a large pan, over medium high heat, warm up some olive oil and sear your flank steak to desired doneness. I like my steak really rare, so this was about 3-4 minutes per side. Let it rest for about five minutes, then slice against the grain. Serve with collected juices, top with some (or all) compound butter.

Compound butters are just flavored butters that you can make to your liking. The butter is a vehicle and makes a nice sauce using the other flavors you include- cheeses, herbs, spices, etc. It's great on any kind of steak (especially if you go in for leaner ones like filet), on (or stuffed into) chicken breasts, pork chops, lamb chops, or smeared onto toasted bread for a beef sandwich or even with burgers. Experiment, and freeze the leftovers for later use.

Enjoy!