Steaks with Taco Butter
This easy dish features perfectly cooked steaks, laced with a creamy blend of sweet butter, taco seasoning, and cilantro. The butter has all the flavors of tacos – paprika, garlic, onion, chili powder, and warming seasonings – and comes alive on the palate. It’s the perfect partner for steak and chicken, and ready in less than 5 minutes.
The butter serves three purposes in this recipe. First, it holds all the ingredients together in one flavorful compound. Second, the sweet butter balances the savory elements of the taco seasoning. And third, the fat in the butter coats the palate and allows the flavors to linger for a deliciously long time.
This recipe is great because you can use any steak you want. I chose boneless ribeye steaks this time, but you can certainly use bone-in steaks (like T-bone), sirloin or New York strip steaks, and/or flank and skirt steak. Choose what you like, or what’s on sale, and cook it the way you like it (indoors or out).
This recipe also works with chicken and salmon! It’s the taco butter that makes this meal shine, so choose your favorite protein. Vegetarian? No problem, use the butter on pasta, rice, potatoes, vegetables, beans, and your favorite grains.
For the taco seasoning, choose your favorite brand and blend. I chose mild taco seasoning, but there are many varieties to choose from, including hot and spicy. And you can measure the seasoning from a large bottle, or packet of seasoning.
Steaks with Taco Butter
Ingredients
- 4 tablespoons butter, softened
- 1 teaspoon taco seasoning, the powdered blend
- 1 teaspoon chopped fresh cilantro
- 4 steaks of choice, or 1 1/4 pounds skirt or flank steak
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- Chopped green onions for serving, optional
Equipment
Instructions
- In a small bowl, combine the softened butter, taco seasoning, and cilantro. Mix until well blended. Cover with plastic and refrigerate until ready to serve.
- Season both sides of the steaks with salt and pepper and let stand at room temperature for 10 to 15 minutes.
- Heat the oil in a large skillet over medium-high heat; or brush a large grill pan or griddle with olive oil and preheat to medium-high. Add the steaks and cook for 2 to 3 minutes per side for medium-rare, or longer for more fully cooked meat.
- Transfer the steaks to a plate and tent with foil for 5 minutes. Serve the steaks with the taco butter and garnish with green onions (if using).