I’ve never been as much of an avocado obsessive as this girl. I mean, I like ‘em and all, I’ve just always wished they could be, I don’t know, a little creamier? And maybe with a tad bit more blood. Yeah. A medium-rare avocado. Is that so much to ask, nature?
Thank god for Alton Brown. When Gansie shared this recipe for avocado compound butter, I knew it had to be tried on a nice steak.
Alton Brown’s Avocado Compound Butter
6 ounces ripe avocado meat, approximately 2 small avocados
1 tablespoon freshly squeezed lemon juice
2 ounces unsalted butter, softened
1 garlic clove, minced
1 tablespoon freshly chopped cilantro leaves
2 teaspoons ground cumin
Kosher salt and freshly ground black pepper
Peel and pit the avocados. Place all ingredients into the bowl of a food processor and process until well combined. Place mixture onto a sheet of parchment paper and shape into a log. Place in the refrigerator for 3 to 4 hours.
Fire up a steak and top with the avo-butter.
I still don’t quite have a full kitchen yet – so I forwent (wd?) the lemon juice and subbed in paprika for cumin.
Result: It kinda just looks like guacamole, but it tastes damn good. On another note, my grass-fed steak from the co-op was NOT amazing, so I am gonna have to do some research about how to cook those. Insight, anyone?