1/2 cup butter or margarine
- softened
2 tablespoon finely chopped chives
2 tablespoon lemon juice
1 top round steak -- 2-inches
- thick -- (3 lbs)
1/4 cup vegetable oil
1 tablespoon lemon juice
1 clove garlic -- minced
1/2 teaspoon salt
1/2 teaspoon pepper
Instructions:
CHIVE BUTTER: Blend butter and chives in a small bowl. Add lemon juice,
a little at a time, and beat well. Place on waxed paper and form into
a 2-inch diameter stick. Wrap tightly and refrigerate until firm.
Cut into slices and serve on meat. Variations: Replace chives with:
3 Tbs prepared horseradish and 2 Tbs chopped parsley 1/2 tsp grated
lemon rind and 2 Tbs chopped parsley 1/2 tsp crushed caraway seed
and 2 Tbs chopped parsley 1 Tbs prepared mustard Makes 2/3 cup. Place
steak in a plastic bag. Combine the remaining ingredients in a cup;
mix well and pour over steak. Close bag securely and refrigerate for
4 to 6 hours, or overnight, turning occasionally. Let stand at room
temperature for 1 hour before cooking steak. Pour off and reserve
marinade. Prepare grill. Heat marinade in small saucepan. Grill steak
5 inches from medium coals: 15 minutes for rare, 20 minutes for medium,
25 minutes for well done. Brush with marinade; turn and grill for
similar times. Place on wooden carving board; top with remaining marinade
and pats of Chive Butter.
