Steak de Burgo

Steak de Burgo
You can never have too many main course recipes, so give Steak de Burgo a try. This gluten free and primal recipe serves 4. One portion of this dish contains around 38g of protein, 33g of fat, and a total of 470 calories. Head to the store and pick up butter, basil, garlic cloves, and a few other things to make it today. valentin day will be even more special with this recipe.

Instructions

1
Melt butter in heavy small saucepan over medium heat.
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2
Remove from heat.
3
Add garlic. Season to taste with salt and pepper.
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4
Let garlic butter stand 2 hours at room temperature.
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5
Prepare barbecue (medium-high heat).
6
Sprinkle steaks with salt and pepper. Grill steaks to desired doneness, about 4 minutes per side for medium-rare.
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7
Place pan of garlic butter at edge of grill to rewarm.
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8
Transfer steaks to plates. Spoon garlic butter over.
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9
Sprinkle with herbs and serve.
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Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Albertina Gold Medal Winner Merlot Lorilai's Reserve Wine with a 5 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.
Albertina Gold Medal Winner Merlot Lorilai's Reserve Wine
Albertina Gold Medal Winner Merlot Lorilai's Reserve Wine
Fruit-forward flavors, with soft supple tannins and a long finish.
DifficultyMedium
Ready In45 m.
Servings4
Health Score16
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