T-Bone Steaks with Roasted Lemons and Compound Butter

Hi! I’m Agnes. I’m a local business owner, mom, wife and home cook. One of the best things about living in the Shuswap is the availability of fresh and local ingredients… and BBVG has some of the best and freshest ingredients around.

As a mom of four boys, I’m also a big fan of budget shopping. I’m always looking for ways to save and stretch a buck! I regularly shop the BBVG flyer every week, and that’s where I hatched the idea to share my flyer creations.

I hope they inspire you to create master pieces of your own. I will also be around to answer any questions you may have about my recipes or process! You can also follow me @agsinspace on Instagram for more food inspo.

Happy cooking!

This week’s post is all about dad. If the man in your life are anything like mine, I am certain he’ll appreciate this father’s day spectacular. Juicy t-bone steaks (flyer item!) with an herb and garlic compound butter, a warm potato salad with a honey-dijon buttermilk dressing (and plenty of bacon) and some seasonal roasted asparagus are what we’re serving this Father’s Day. I hope you enjoy!

T-bone Steaks with Roasted Lemons and Compound Butter

What you’ll need:
Two t-bone steaks
Keg Seasoning (generous grind for both sides)
1-2 tbsp Olive Oil
1-2 tbsp Soy Sauce
1 tbsp Worcestershire Sauce
2 lemons cut in half

  • The night before (or at least a few hours before) season your t-bone steaks (flyer item!) with The Keg’s signature steak spice (available at BBVG), some olive oil, soy sauce and a splash of Worcestershire sauce. Of if you’re a purist, just apply a good coating of salt and pepper. These steaks are thick so they need some time to let the flavours soak in. BBQ on high heat for 5 minutes a side for a nice medium. Rest for a few minutes before serving.
  • Cut lemons in half and grill open-face down for a few minutes prior to taking off the grill. You’ll use these to lighten up this dad-sized meal!

Compound Butter

What you’ll need:
1/3 cup of softened butter
2 tbsp chopped herbs
3 cloves garlic chopped
Extra tsp of butter to saute

  • Before you’re ready to get the main meal going, make your compound butter. A delightful accompaniment to a good steak, this compound butter just adds that extra bit of kick and magic to your meal.
  • Place 1/3 cup of softened Meadowvale butter (flyer item!) into a bowl. Add 2 tbsp of your favourite chopped herb(s) (I used parsley) and three cloves of chopped garlic, lightly sauteed in butter. Mix everything together. Centrally place your butter onto a sheet of saran wrap and roll it into a small tube. Seal the ends by rolling the saran and place into your fridge for 30 minutes prior to use. When you’re ready to use, unwrap, cut and serve over top of your hot steak.

Roasted Balsamic Asparagus with Feta and Almonds

What you’ll need:
1 bunch asparagus (ends trimmed)
2 tbsp balsamic glaze
1/2 tsp chilli flakes
2 tbsp avocado or olive oil
1/4 cup chopped feta
1/3 cup sliced almonds

  • Turn your oven onto 375. Place cleaned and trimmed asparagus (flyer item!) on a baking sheet. Toss with olive oil, balsamic, salt and chili flakes. Bake for 20 minutes. In a small pan, toast sliced almonds on low for a couple of minutes to bring out their natural oils and flavours. Careful to not burn them as this only takes a couple of minutes.
  • When your asparagus is out of the oven, squeeze one of your roasted lemons over top, top with almonds and feta.

Warm Potato Salad

What you’ll need:
1 bag little potatoes (pre-cleaned)
1-2 tbsp olive oil
Salt and Pepper

To top:
4 slices of chopped bacon
1 shallot chopped
3 springs of rosemary – herb removed from stem

For dressing:
1/4 cup mayonnaise
1/3 cup buttermilk
1 tsp Dijon mustard
1 tbsp honey
1 squeeze roasted lemon
2 tbsp chopped herbs (I used parsley but dill would be equally delicious)

  • Turn your oven onto 375. Place potatoes on baking sheet. Toss with olive oil, salt and pepper. Bake for 25 to 30 minutes. Remove from oven. For topping, saute bacon on stove top in pan over medium heat. Once it starts to render, add chopped shallot. Once the shallot is soft, add fresh rosemary needles. Cook for one minute more. Remove from heat. To make your dressing, whisk all dressing ingredients together.
  • To prepare your salad, cut your baby potatoes in half, pour on bacon mixture (fat and all) and your dressing. Toss and serve.