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.
Ingredients
Bouillabaisse Butter
- 1 stick unsalted butter, softened
- 1 teaspoon tomato paste
- 1/4 teaspoon saffron, soaked in 1 teaspoon warm water for 10 minutes to bloom
- 1 tablespoon fennel fronds, finely chopped
- 1 small shallot, minced
- 1/4 cup minced fresh clams (usually available at the seafood counter), or 2 large clams, scrubbed very well and steamed until they just open and chopped
- kosher salt and black pepper, to taste
Steak and Salad
- 3 - 3 1/2 pounds strip steak or your favorite cut of steak
- 2 pieces fennel, tops trimmed and fronds reserved for the butter, cut in half, core removed
- 2 large summer squash, cut into large pieces
- 2 large potatoes, scrubbed, cut into large chunks and par-boiled in simmering water until partially cooked, 4-6 minutes
- 2 large tomatoes, sliced
- olive oil
- kosher salt and black pepper, to taste
Directions
For the butter:
- 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.
- Gently fold in the clams, stirring just to incorporate and still leaving them in large chunks.
- Lay out the butter onto a large sheet of plastic wrap, and roll it back and forth until it forms a tight log.
- 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.
For the steak and salad:
- Build a charcoal fire or heat a gas grill over medium-high heat.
- 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.
- 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.
- Remove from heat and let rest on a large cutting board for at least ten minutes before cutting in.
- 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.
- Add the potatoes to the grill to finish cooking, 3-5 minutes.
- Remove the vegetables to a large platter, cutting them into smaller, more manageable pieces if desired and add the tomato slices.
- Slice the steak against the grain into nice, thick pieces and top with a few dollops of the chilled clam butter.
- 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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