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Orange and Pecan Sage Butter

Provided by Timothy Magee, executive chef, South City Kitchen, Atlanta

(Note: This recipe makes a generous batch of flavored butter, more than needed for four steaks grilled to your preferred method. The extra can be kept for up to a week in the refrigerator and used for topping other savories, such as biscuits, omelets, chicken or fish.)

Makes 4 main-dish servings.

1/2 pound unsalted butter
Zest of 1 orange, finely chopped
1/4 cup fresh sage leaves, finely chopped
2 shallots, minced
2 cloves garlic, minced
1/4 cup ground toasted pecans
Salt and pepper to taste
4 strip steaks

Soften butter at room temperature. Place in bowl of electric mixer and add remaining ingredients, except the steak. Refrigerate until ready to use.
To serve, grill steak to desired doneness. Place a spoonful of pecan butter on top and let partially melt; serve immediately.

Nutrition information per tablespoon flavored butter: calories: 183; protein: 0 ; carbs: less than 1 ; saturated fat: 11g ; monounsaturated fat: 6g ; polyunsaturated fat: 1g ; cholesterol: 50mg ; fiber: 1g ; sodium: 28mg.

Source: Georgia Pecan Commission





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