Spring Steak & Avocado Toast with Grilled Spring Onion Chipotle Compound Butter | Created By Cody
Spring Steak & Avocado Toast with Grilled Spring Onion Chipotle Compound Butter
20 mins prepServes 1
A delightful spring recipe featuring grilled steak and avocado on toast, enhanced with a homemade grilled spring onion chipotle compound butter and garnished with fresh pea tendrils.
1. Steak: Season steak with salt and pepper, then grill over charcoal until medium rare.
2. Compound butter: While the steak is grilling, season about one metric handful of spring onions and one lemon cut in half with oil, salt, and pepper. Char them for about 2 minutes. In a mixing bowl, combine one stick of room temperature butter, 1/2 brunoise or fine diced shallot, 1 thinly sliced Fresno chili, minced grilled spring onions, 1 teaspoon chipotle in adobo, zest of one lemon, a splash of sherry vinegar, rosemary flowers, juice from the charred lemon, salt, pepper, and a pinch of sugar. Mix until combined and store until needed.
3. Avocado: Slice avocado into 1/4 inch slices and season with lemon, salt, and pepper.
4. Assemble: On a slice of good toasted bread, spread some of the compound butter. Then, arrange the steak and avocado in a fan pattern. Garnish with pea tendrils, a drizzle of olive oil, a squeeze of lemon, salt, and pepper.
