Seared Tri-Tip Sirloin Steaks with Chive Butter | Saveur
This boldly-flavored chive butter is a wonderful adornment for meat or poultry—it freezes well, making instant sauce a cinch for a weeknight meals.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Ingredients
- 16 tbsp. unsalted butter, softened
- 2 large bunches chives, coarsely chopped (about 2 cups)
- 1⁄2 tsp. kosher salt, plus more, to taste
- 1 tsp. Dijon mustard
- 1⁄2 tsp. fresh lemon juice
- Freshly ground white pepper, to taste
- 4 (1-inch–thick) tri-tip sirloin steaks
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp. extra-virgin olive oil
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