For instructions on roasting peppers, see recipe on Page 3D for “Roasted Red Pepper and Feta Dip.” You will have extra butter; it will keep, covered, in the refrigerator for a week. From “Lobel’s Meat Bible,” by Stanley, Evan, Mark and David Lobel (Chronicle). Serves 2.
Ingredients
12 tablespoons unsalted butter (1 1/2sticks), 8 of the tablespoons well- chilled and cut into pieces
2 tablespoons minced shallot
2 large cloves garlic, minced
1/2 teaspoon finely chopped fresh thyme
2 roasted red bell peppers (or 1 small jar)
1 1/4 teaspoons smoked sweet Spanish paprika or regular sweet paprika
1 1/4 teaspoons kosher salt
Freshly ground black pepper
4 chuck blade steaks (flat iron steaks), about 4 ounces each, cut 1/4-inch thick
2 tablespoons vegetable oil
Directions
Melt 4 tablespoons of the butter (not chilled) in a small skillet over medium-low heat. Add the shallot and garlic, and cook until softened but not browned, about 3 minutes, stirring occasionally. Stir in the thyme, remove from heat, and let cook 3 or 4 minutes.
Put the 8 tablespoons chilled butter, the roasted peppers, paprika and salt in the bowl of a food processor. Scrape the contents of the skillet with the shallot-garlic butter into the processor, and blend, pulsing at first, until smooth and well-incorporated, scraping down the sides of the bowl as needed. Pack the flavored butter in a ramekin and set aside.
Generously salt and pepper the steaks. Preheat a large, heavy skillet over medium-high heat until almost smoking. Add the oil, swirling to coat the skillet. Add the steaks and reduce heat to medium. Cook for 3 1/2-4 minutes per side for medium-rare. Transfer the steaks to warmed plates. Top with flavored butter and serve.
