Sizzlin’ Steak, Salmon & Chili Lime Butter Great for grilling! | Serves 2 ($9.99/serving)

Name: Sizzlin’ Steak, Salmon & Chili Lime Butter Great for grilling! | Serves 2 ($9.99/serving)
Yield: 2 servings
Ingredients: 10 oz Steak; 10 oz Salmon; 3 1/2 oz Lime; 3 tsp Cooking Oil

By Recipe0 System

Want to fire up an epic surf ’n’ turf feast? We’re offering the perfect pairing: 10 oz bavette steak and 10 oz salmon (plus some zesty chili-lime compound butter for slathering on top). Grill up the pack or sear it on the stovetop—either way, this marvelous meal is guaranteed to be extra-special. Double the protein, double the fun! *Nutrition values are representative of 1/2 serving of a bundle.*

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

10 oz Steak
10 oz Salmon
3 1/2 oz Lime
3 tsp Cooking Oil

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

2 steps

1

STEAK

Pat steak dry; season generously with salt and pepper (or your favorite grilling spices). GRILL: Grill on oiled grates over medium-high heat to desired doneness (we suggest 4-8 minutes per side, but grills can vary). Let rest a few minutes, then thinly slice against the grain. Top with as much chili lime butter as you like. STOVETOP: Heat a drizzle of oil in a large pan over medium-high heat. Cook to desired doneness, 5-7 minutes per side. Let rest a few minutes, then thinly slice against the grain. Top with as much chili lime butter as you like.
2

SALMON

Pat salmon dry with paper towels; brush both sides with oil or mayonnaise (this will help prevent sticking and add moisture). Season with salt and pepper. GRILL: Line grates with foil; heat over medium. Place salmon on foil skin sides down. Grill until skin is crispy, then flip and cook until fish is opaque and flakes easily with a fork (we suggest 5-6 minutes per side, but grills can vary). Top with as much chili lime butter as you like. STOVETOP: Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon to pan skin sides down. Cook until skin is crispy, 5-7 minutes, then flip and cook until fish is opaque and flakes easily with a fork, 1-2 minutes more. Top with as much chili lime butter as you like.