Club Steaks with Parsley Butter Recipe is also delicious cold or sliced into salad greens.

SERVES 4. Serving size: 1 steak and 1 cup green salad.

Ingredients:

4 individual club steaks, about 1⁄3 pound each

1 tablespoon canola oil

½ teaspoon kosher salt

¼ cup dry red wine

¾ cup beef stock

1 tablespoon butter

½ teaspoon whole black peppercorns

Parsley Butter

2 tablespoons chopped fresh parsley

1 tablespoon butter

Method:

1. Trim any fat from the steaks.

2. Heat the oil in a large skillet over medium heat and sear the steaks in the hot oil, frying for 3 to 4 minutes on each side.

3. Remove the steaks to a warm platter and sprinkle with the kosher salt.

4. Quickly pour the wine into the hot skillet; let it sizzle and reduce by more than half, about 2 minutes.

5. Add the beef stock and continue to boil until reduced to about 1⁄3 cup. Add the butter and peppercorns, stirring until the

butter is melted.

6. Remove the peppercorns to a paper towel. Using a mallet or heavy pan, crack the peppercorns and return them to the skillet. Stir well.

7. Prepare the parsley butter: In a food processor, blend together the parsley and butter until smooth.

8. Spoon the sauce over the steaks and serve with 1 teaspoon of parsley butter each.