Steak, Salmon & Garlic Herb Butter
Elevate any day with surf & turf. | 2 Servings
Tender salmon, bavette steak, and a rich garlic herb butter for slathering on top equal a restaurant-worthy combo. Salmon is as versatile as it is delicious, pairing beautifully with rich and herby butter. Bavette steak is an ultra-flavorful cut of beef, making it an elegant main course however you choose to cook it—especially when topped with more of that fancy butter. No matter what you decide, you’ll end up with a delicious summer meal on the table.
Nutrition values are representative of 1/2 serving of a bundle and do not account for any cooking oil.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Bavette Steak
10 ounce
Salmon
(Contains: Fish)
1 ounce
Garlic Herb Butter
(Contains: Milk)
Not included in your delivery
2 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Instructions
Steak Instructions: Pat steak dry; season generously with salt and pepper (or your favorite grilling spices). GRILL: Grill on oiled grates over medium-high heat to desired doneness (we suggest 4-8 minutes per side, but grills can vary). Let rest a few minutes, then thinly slice against the grain. Top with as much garlic herb butter as you like. STOVETOP: Heat a drizzle of oil in a large pan over medium-high heat. Cook to desired doneness, 5-7 minutes per side. Let rest a few minutes, then thinly slice against the grain. Top with as much garlic herb butter as you like.
Salmon Instructions: Pat salmon dry with paper towels; brush both sides with oil or mayonnaise (this will help prevent sticking and add moisture). Season with salt and pepper. GRILL: Line grates with foil; heat over medium. Place salmon on foil skin sides down. Grill until skin is crispy, then flip and cook until fish is opaque and flakes easily with a fork (we suggest 5-6 minutes per side, but grills can vary). Top with as much garlic herb butter as you like. STOVETOP: Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon to pan, skin sides down. Cook until skin is crispy, 5-7 minutes, then flip and cook until fish is opaque and flakes easily with a fork, 1-2 minutes more. Top with as much garlic herb butter as you like.
Recipe Suggestion: Combine ¼ cup chopped parsley, ¼ cup chopped cilantro, 1 TBSP minced red onion, a big squeeze of lemon juice, a pinch of minced garlic, salt, and pepper. Stir in olive oil until sauce reaches a drizzling consistency. Drizzle on top of steak or salmon. *Beef is fully cooked when internal temperature reaches 145°. *Salmon is fully cooked when internal temperature reaches 145°.
