Tender short rib steak with balsamic glaze, quickly grilled and topped with leek scape butter.
Grilled Short Rib Steak with Leek Scape Butter is the quickest, easiest steak dinner you will make. Short rib steaks have alot of beautiful marbeling and that makes for a tender, flavorful bite.
Most people know short ribs as the cut of meat that gets cooked for a long period of time and results in fall of the bone meat, but short rib steaks are quite different. They should be heavenly seasoned and grilled quickly for the best possible use.
What Are Leek Scapes?
Just what are leek scapes, you ask? Scapes are the long, slim shoots that grow out of the center of a leek or hard neck garlic. Cutting them encourages growth and if let to grow, they will produce a flower.
Scapes are best cut before the flower starts to form into a ball or tear drop shape. You want to cut the scape when it’s still tender because if let to grow, they become hard and woody.
We often see garlic or leek scapes at our local Farmer’s Markets coiled up into a cute circle. Late Spring is the most common time to find these unique finds, but for those home growers, you can have them at various times of the year. This year, my leek scapes were ready in mid August.
Grilled Short Rib Steak with Leek Scape Butter
- 4 boneless short rib steaks
- 4 tsp balsamic glaze
- 4 tsp olive oil
- generous salt and pepper
- 1 tsp garlic minced
- 2 tbsp butter
- 2 tbsp leek scapes diced
- Rub balsamic glaze, olive oil, salt and pepper evenly over all sides of the short rib steaks.
- Let sit at room temperature while the grill heats about 15 minutes.
- Grill steaks over direct heat until an internal temperature of 135 degrees is reached, about 4-5 minutes each side depending on the thickness of the steak. Remove from grill and let rest 5 minutes.
- While steaks are resting, melt butter in small pan over medium heat. Add garlic and leek scapes. Cook until softened fragrant, about 2-3 minutes. Spoon over steaks just before serving.
The Possibilities Are Endless
Leek scapes add a fresh hint of onion like flavor to any dish. There are endless possibilities when it comes to using leek or garlic scapes. Here are some of my favorite:
- Leek scape pesto for pasta
- Pickled leek scapes for your Bloody Mary’s
- Grilled leek scapes to add to salads or steak
- Sauteed leek scapes are perfect in stir-fry dishes
Need an Appetizer?
Bruschetta with Leek Scapes is a quick and easy appetizer that pairs perfectly with Grilled Short Rib Steak with Leek Scape Butter. Buttered, grilled baguette slices topped with creamy herbed goat cheese and leek scapes placed on an appetizer plate and served with red wine. Drizzle with sweet balsamic glaze right at the end for an extra touch.
Bruschetta with Leek Scapes
Bruschetta with Goat Cheese & Leek Scapes
- 1 mini baguette cut in 1/2" slices to make 8 slices
- 2-3 tbsp butter
- 2 leek scapes diced
- 5 oz creamy herbed goat cheese
- 1 tbsp balsamic glaze
- Butter each side of sliced baguette pieces. Place in a medium – high grill pan until toasted to golden brown on each side (Placing a heavy pan on top of baguette slices helped to get nice grill marks).
- Melt 1/2 tbsp butter in a small pan over medium heat. Add diced leek scapes and saute until just tender about 2 minutes. Season with salt and pepper.
- Spread a small spoonful of goat cheese on grilled baguette slices (5 oz. package should be just enough for 8 slices).
- Divide cooked leek scapes between each baguette slice and place directly on top of goat cheese.
- Drizzle with balsamic glaze.