Ingredients:
¼ c garlic, crushed
¼ c shallots, rough chopped
2 T lemon juice
1 T Beaver Dijon mustard
¼ c fresh parsley, rough chopped
¼ c fresh chives, rough chopped
1 lb. Tillamook butter, softened
1 t Jacobsen’s sea salt
½ t black pepper
2 lb. baby potatoes, cut bite size
2-4 ribeye steaks
1.5 lb. large prawns, peeled and cleaned
¼ c extra virgin olive oil Durant
Steps:
• Preheat grill.
• Meanwhile, combine garlic, shallots, lemon juice, mustard, parsley and chives in food processor until minced. Add butter, salt and pepper. Chill until ready to use. Can be served soft at room temp.
• Season potatoes with pinch of salt and pepper. Spread over a large piece of aluminum foil and dollop a few tablespoons of garlic herb butter over top. Pinch foil closed (bring corners up together so butter will not leak out) and place on grill, cooking until soft, 20 min.
• Season ribeye steaks with a pinch of salt and pepper. Drizzle lightly with olive oil and grill 4 min per side to 130F internal temp for medium rare. Remove from grill and let rest 5 min before slicing/serving.
• Lightly drizzle prawns with olive oil and a pinch of salt and pepper. Grill until center is opaque and beginning to firm up. Remove from grill.
• Serve immediately with lemon garnishes and garlic herb butter.
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