Grilled Short Rib Steak with Leek Scape Butter
Tender short rib steak with balsamic glaze, quickly grilled and topped 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.