Buttered Steak and Shrimp
2 tsp cooking oil
2 tbsp finely chopped red onion
1 garlic clove, minced
1/3 cup hard butter, softened
2 tbsp honey mustard
1 - 2 tbsp chopped fresh parsley
1/4 tsp pepper
4 beef rib-eye medallions
1 tbsp cooking oil
1/4 tsp salt
1/4 tsp pepper
12 raw large shrimp
Honey mustard butter: Heat first amount of cooking oil. Add onion and garlic. Cook for about 5 minutes, stirring often, until onion is softened. Put into small bowl. Cool.
Add next 4 ingredients. Stir until well combined. Shape into 4 inch log on waxed paper. Wrap. Chill for 1 to 2 hours until firm. Cut into 1/2 inch rounds.
Brush both sides of each medallion with second amount of cooking oil. Sprinkle with salt and pepper. Cook steaks on greased grill for about 7 minutes per side for medium or until desired doneness.
Cook shrimp on greased grill for about 2 minutes until pink and curled. Do not overcook. Place 2 rounds of butter and 3 shrimp on top of each hot steak.
