For chive butter: 2 sticks unsalted butter, softened 2 cups coarsely chopped chives 1/2 teaspoon salt 1 teaspoon dijon mustard 1/2 teaspoon lemon juice Salt and pepper to taste
Directions
for chive butter: Place chives and 1/2 teaspoon salt into a food processor and process until smooth. Place butter in a medium bowl and stir until smooth. Add chive mixture, dijon and lemon juice to the butter and mix well. Season to taste with salt and pepper mixing well. Transfer chive butter to a sheet of parchment paper in dolops horizontally in a line across the middle of the parchment. Fold the bottom half of the parchment in half over the butter and with a ruler, press it towards you to make a log. Twist the ends of the parchment (like a tootsie roll) and freeze for up to 6 months. Light a grill. Salt and pepper steaks. Add steaks to hot grill and grill 4-5 minutes on first side. Turn and grill 2-4 minutes on second side, until medium-rare. Remove from grill and top with one or two slices of herb butter. Serve immediately
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