Pan Seared Steak with Caliente Herb Butter & Carrot Slaw

Pan Seared Steak with Caliente Herb Butter

Ingredients

2 Tbsp. Caliente Chipotle Hot Sauce*
1 cup unsalted Foothills butter
2 Tbsp. fresh thyme finely chopped
1 Tbsp. fresh rosemary finely chopped
4 cloves garlic finely chopped
T-Bone, Wing, or Sirloin Steaks *
Salt & Pepper to taste 

Instructions

Bring the butter to room temperature, add all the ingredients into a bowl. Use a fork to blend all the ingredients together.
Scoop the mixture onto Saran Wrap and roll into cylindrical shape about 1 inch in diameter.
Place the herbed butter in the fridge for 2 hours. 

Prepare thawed, raw, room temperature steak by seasoning to your liking with sea salt and fresh cracked black pepper and rub with a healthy dose of olive oil.
Bring your cast iron pan to a high temperature so the meat sears and caramelizes for the best flavour.
Once both sides are seared (1 minute per side) add in two tablespoons of butter, basting the steak each time you turn it.
To add additional flavour, include a crushed clove of garlic and your favourite herbs - rosemary, thyme, etc.
Cook for a total of 6 minutes from first sear. Turning every minute and basting in butter each turn.
Remove steak from pan onto a plate and let the steak rest for a minimum of two minutes to absorb all the juicy goodness.
Slice a 1/4” round of Caliente Herb Butter to add to the top of your rested steak, the flavour this adds is amazing! 

*In Dec 6-12 flyer
Credit: Caliente Hot Sauce Co.

Carrot Slaw with Cranberries, Toasted Walnuts & Citrus Vinaigrette

Ingredients

1/2 cup walnuts, coarsely chopped
1 1/3 lb. carrots, peeled and grated*
3 tbsp. extra virgin olive oil or walnut oil
1 tsp lemon zest and 2 tablespoons lemon juice, from 1 lemon*
3 tbsp. freshly squeezed orange juice, from 1 orange
2 tbsp. honey
1/2 cup dried cranberries
3 green onions, thinly sliced
3 tbsp. chopped fresh Italian parsley
1/4 tsp salt
1/4 tsp ground black pepper

Instructions

Set oven rack to middle position and preheat oven to 350 degrees. Place walnuts on baking sheet and bake until toasted and fragrant, 7-10 minutes. Set aside to cool.
Combine all remaining ingredients in a large bowl and toss well. Cover and refrigerate for at least 15 minutes to allow the flavors to blend. Season to taste with salt, pepper, honey or more citrus. Toss in walnuts and serve.

 *In Dec 6-12 flyer
Credit: Once Upon a Chef