Surf N' Turf 2.0: Strip Steaks With Bouillabaisse Butter Recipe

Surf N' Turf 2.0: Strip Steaks With Bouillabaisse Butter Recipe Photo: Katie Chudy
Richard Chudy•

For a new twist on surf-and-turf, we found inspiration from the Provençal seafood dish bouillabaisse. Make a compound butter with saffron, fennel fronds and clams and shamelessly slather it onto some grilled steaks. Grilled summer vegetables complement the dish and we think you'll find plenty of uses for the bouillabaisse butter for more of your summer grilled favorites.

Surf N' Turf 2.0: Strip Steaks With Bouillabaisse Butter Recipe
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Prep Time
45
minutes
Cook Time
40
minutes
Servings
0
servings
Ingredients
  • 1 stick unsalted butter
  • 1 teaspoon tomato paste
  • 1/4 teaspoon saffron
  • 1 tablespoon fennel fronds
  • 1 small shallot
  • 1/4 cup minced fresh clams (usually available at the seafood counter)
  • kosher salt and black pepper
  • 3 - 3 1/2 pounds strip steak or your favorite cut of steak
  • 2 pieces fennel
  • 2 large summer squash
  • 2 large potatoes
  • 2 large tomatoes
  • olive oil
  • kosher salt and black pepper
Directions
  1. In a stand-mixer with the paddle attachment (can also be done in a large bowl with a spatula) combine the butter, tomato paste, saffron plus the liquid, fennel fronds, shallot and salt and pepper and mix until incorporated and smooth.
  2. Gently fold in the clams, stirring just to incorporate and still leaving them in large chunks.
  3. Lay out the butter onto a large sheet of plastic wrap, and roll it back and forth until it forms a tight log.
  4. Freeze until ready to use (should be made at least two hours ahead of time). Will last for two months in the freezer, thaw for about 15 minutes at room temp before using.
  5. Build a charcoal fire or heat a gas grill over medium-high heat.
  6. Dry the steaks well with paper towels, drizzle with olive oil and season both sides with salt and pepper right before you are ready to grill.
  7. Cook the steaks, rotating them a quarter-turn partially through to achieve grill marks on each side, for about 8-12 minutes total depending on thickness, for medium-rare. An instant read thermometer should read about 125 degrees, and the steak will continue cooking after it comes off the heat.
  8. Remove from heat and let rest on a large cutting board for at least ten minutes before cutting in.
  9. Meanwhile, season and lightly oil the fennel and squash and grill on both sides until soft and caramelized, 6-9 minutes total, moving them to a cooler part of the grill if browning too quickly.
  10. Add the potatoes to the grill to finish cooking, 3-5 minutes.
  11. Remove the vegetables to a large platter, cutting them into smaller, more manageable pieces if desired and add the tomato slices.
  12. Slice the steak against the grain into nice, thick pieces and top with a few dollops of the chilled clam butter.
  13. Watch as it melts onto the steak and vegetables right before your eyes. Extra butter can be passed around the table as needed.
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