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Grilled Steak with Tarragon Butter

Fabulous way to start the summer. The fewer kids eating, the better steaks to buy. I did this with tenderloin steaks, but any grill-ready steaks work.

4 tenderloin steaks (or other)
Olive oil
1.5 lbs butter, softened (unsalted)
3-4 tbl chopped fresh tarragon
1 cup crumbled thin plain breadsticks (or several day old french bread)
Salt
Pepper

Steamed green beans
Corn on the cob

1) 2 hours before cooking, take the steaks out, lightly oil, salt and pepper both sides. Cover with wax paper and let come to room temperature. Keep from edge of counter if your dog is a) hungry or b) big.

2) Mix butter, chopped tarragon, breadsticks and 1/2 tsp of salt. If a garlic fan, add one or two minced cloves to the butter. Put butter back in fridge.

3) Heat a grill. Charcoal, wood, gas, or a heavy pan on top of the stove.

4) Grill steaks on high 3-4 min per side to sear, then lower heat or move slightly to side, and cook for about 6-7 minute more per side (depending upon cut and how thick they are). Place in small broiler proof pan and let rest for 10 minutes.

5) Cook corn and steam green beans.

6) Cover each steak with 2Tbl of the butter mixture. Broil for 2 minutes or until butter/crumb mixture is starting to brown.

7) Remove and serve immediately. Toss beans with 1/2 the remaining butter mixture, and pass remaining butter mixture for use with corn.

8) Go for a run the next morning to keep your cardiologist out of your life.

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