Makes enough for 4 to 6 steaks
INGREDIENTS
- 2 garlic cloves, peeled
- ¼ cup diced Spanish chorizo (I use the softer semicurado; linguica, or Cajun andouille)
- ¼ cup jarred Spanish piquillo peppers or fire-roasted red bell peppers
- 1 tablespoon chopped fresh flat-leaf parsley
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon Worcestershire sauce
- 8 tablespoons (1 stick) butter, softened
PREPARATION
- With the motor running, drop the garlic cloves through the feed tube of a food processor. Scrape down the sides of the bowl and add the sausage, piquillo peppers, and parsley. Pulse a few times to finely chop. Add the black pepper, Worcestershire sauce, and softened butter. Pulse to blend.
- Spread a 12-×-18-inch sheet of plastic wrap on a work surface and scrape the butter onto the plastic wrap. Shape and roll the butter into a log 1½ to 2 inches in diameter. Seal in the plastic and refrigerate until firm, at least 1 hour, or until ready to use.
- To use, slice the butter and place on top of grilled meats or vegetables.
COOK’S NOTE
- The sausage gives the butter a great meaty flavor, but if you can’t find it, go ahead and leave it out; add ½ teaspoon salt to the recipe.
- Any leftover butter can be rewrapped and refrigerated for 1 week or frozen for up to 2 months.
