Celebrate the first month of summer with this trio of June recipes whether it’s a night under the stars with Cowboy Butter Steak, a lighter version of a buttery chicken fave or a salad which takes advantage of the arrival of fresh peaches to the produce aisle, you’ll want to whip up all three.
Cowboy Butter Steak
Ingredients
- 1 (1-lb.) bone-in ribeye steak
- 1 3/4 tsp. kosher salt, divided
- 1 cup (2 sticks) unsalted butter, softened
- 2 garlic cloves, minced
- Zest of 1 lemon
- 2 Tbsp. thinly sliced chives, plus more for serving
- 1 Tbsp. Dijon mustard
- 2 tsp. hot sauce
- 2 tsp. prepared horseradish
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. smoked paprika
- 1/4 tsp. chili powder
- 1 Tbsp. neutral oil
- Flaky sea salt
Directions
- Heat a medium stainless steel or cast-iron skillet over medium-high heat. Pat steak dry; season all over with 1 tsp. kosher salt.
- In a small bowl, mix butter, garlic, lemon zest, chives, mustard, hot sauce, horseradish, pepper, paprika, chili powder, and remaining 3/4 tsp. kosher salt until smooth.
- Pour oil into skillet and swirl to coat. Place steak in pan and cook, undisturbed, until a golden brown crust forms and steak easily lifts from pan, 3 to 4 minutes. Turn steak and reduce heat to medium. Add 2 Tbsp. cowboy butter to pan and let melt. Using a large spoon and tipping skillet if needed, scoop up some melted butter and spoon it over steak. Cook until instant-read thermometer inserted into the center registers 125°, 3 to 4 minutes more.
- Transfer steak to a cutting board and let rest 5 minutes. Cut away from bone and slice across the grain. Top with sea salt, a dollop of cowboy butter, and a sprinkle of chives.
Keto Butter Chicken
Ingredients
Chicken
- 2 garlic cloves, minced
- 1/2 cup sour cream
- 1 Tbsp. finely grated peeled ginger
- 1 Tbsp. fresh lemon juice
- 2 tsp. garam masala
- 1 tsp. ground cumin
- 1 tsp. kosher salt
- 1/2 tsp. chili powder
- 1 1/2 lb. boneless skinless chicken thighs, cut into bite-sized pieces
Sauce
- 2 Tbsp. ghee, divided
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 Tbsp. finely grated peeled ginger
- 1 Tbsp. tomato paste
- 2 tsp. garam masala
- 1/2 tsp. ground fenugreek
- 1 cup heavy cream
- Fresh cilantro leaves and cooked cauliflower rice (optional), for serving
Directions
- In a large bowl, whisk garlic, sour cream, ginger, lemon juice, garam masala, cumin, salt, and chili powder. Add chicken and toss to coat. Cover bowl with plastic and marinate at least 30 minutes at room temperature, and refrigerate up to 2 hours.
Sauce
- In a large skillet over medium-high heat, heat 1 Tbsp. ghee. Add chicken and cook, tossing occasionally, until browned in spots, about 5 minutes. Transfer chicken to a plate.
- In same skillet over medium-high heat, heat remaining 1 Tbsp. ghee. Cook onion, stirring occasionally, until softened and just turning golden, about 7 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute more.
- Add tomato paste, garam masala, fenugreek, and 1 ½ cups water. Return chicken to skillet and bring to a simmer. Stir in cream and cook, stirring occasionally, until chicken is tender and cooked through, about 8 minutes.
Peach & Burrata Caprese Salad
Ingredients
For the hot honey
- 1/2 cup honey
- 2 tsp. ground cayenne
For the candied pecans
- 1/4 cup granulated sugar
- 2/3 cup toasted pecans
- Kosher salt
- Freshly ground black pepper
For the caprese
- 3/4 cup basil leaves
- 3 medium peaches, sliced
- 1 (4-oz.) round burrata (available at Fred Meyer)
- Lemon wedge
- Fresh mint leaves, for garnish
- Extra-virgin olive oil, for serving
Directions
- Make the hot honey: In a small pot over medium-low heat, bring honey to a simmer. Add in cayenne and stir to combine. Reduce heat to low and continue cooking until honey bubbles vigorously, about 3 minutes more. Remove from heat and let cool completely.
- Make the candied pecans: Line a baking sheet with parchment. In a large pot over low heat, pour sugar into an even layer and heat until mostly melted. Add pecans and a pinch of salt and pepper, then stir constantly until melted sugar coats pecans evenly. Once caramel begins to smoke, immediately remove from heat and transfer pecans to baking sheet. Carefully, use two nonstick spatulas to separate pecans. Let cool completely.
- Assemble the salad: In a medium serving platter, spread basil into an even layer. Place peaches around the platter, then squeeze lemon all over peaches. Place burrata in the center and use a knife to slice open.
- Sprinkle candied pecans all over, then drizzle with hot honey and olive oil. Garnish with mint before serving.
