Sliced Steak Garlic Chive Butter


Sliced Steak Garlic Chive Butter

Makes 6-8 servings | George Hirsch Lifestyle

2 pounds top round, hanger steak, flank, or sirloin 

1 cup orange juice

8 cloves garlic, chopped

2 Tablespoons Balsamic Vinegar

1 Tablespoon olive oil

1 teaspoon each paprika, basil, oregano, thyme, black pepper 2 teaspoons hot sauce

Place orange juice, garlic, vinegar, olive oil, paprika, basil, oregano, thyme, black pepper, and hot sauce in bowl and blend well.

Pour blended marinade over beef and marinate 24-48 hours in refrigerator.

Preheat grill to high heat.

Remove meat from marinade, dry off with paper towels and grill on high heat for two minutes on each side, brushing with marinade while cooking.

Lower heat and allow to cook slowly to desired doneness. Remove from grill and allow meat to rest 5 minutes before slicing. Slice meat thinly against the grain.

Serve Sliced London Broil topped with garlic chive butter.

For Garlic Chive Butter:

4 ounces unsalted butter, melted in a small sauce pan. Add 2 finely chopped garlic cloves. Heat butter and garlic for one minute or until you smell a fragrant garlic aroma. Add 2 Tablespoons fresh finely chopped chives.

Steak Tips:

- For the juiciest of steak, allow meat to rest 5 minutes before slicing.

- Slice meat thinly against the grain for tender sliced meat.

Often Neglected

Really, I don’t mean to play favorites and cause any bad feelings among my herb seasonings, but we all get into a rut sometimes. Don't we? I know I am one of the world's greatest promoters of basil. I’ve even been advised at times by my director to ease up on my passion for basil. So, you can say I’m turning over a new leaf. My fresh herbs this season are now planted and I’ve included a new family member to the group. Yes, there still is basil, but I've added lemon verbena to the group. 


Native to Argentina, Chile and Peru where it grows wiild on roadsides; Aloysia Citriodora aka, Lemon Verbena leaves are ideal to use for a lemony flavor addition to grilled fish, poultry dishes, marinades, and beverages. I’ve even used this very aromatic herb in place of lemon zest for desserts, such as my Lemon Squares. Thirsty? Try adding lemon verbena to iced tea in addition to mint. Also, when added to herbal tea it provides a fresh from the garden taste to your warm beverage. 

The aroma is intoxicating. It was love at first whiff, when we met at the nursery!

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Hush Puppies

Depending on where you are in the world I believe there is some variation of hush puppies or cornballs cooked in every culture, either savory or sweet - such as the falafel, sorullitos and festivals. Typically you may think of hush puppies as a BBQ or seafood side dish; originating in the southern region of the USA - tasty comfort food. Yes, I included my own version of it in my Know Your Fire Cookbook. Perfect to serve along with fish and shellfish, such as my ultimate Seafood Chowder from George Hirsch Lifestyle TV series. 

Where the name HushPuppies came from:

The name "hushpuppies" is often attributed to southern cooks who would fry some basic cornmeal mixture (possibly that they had been bread-coating or battering their own food with) and feed it to their dogs to "hush the puppies" during cook-outs or fish-fries.


Hush Puppies |  Know Your Fire cookbook | George Hirsch Lifestyle

1 cup cornmeal

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup milk

1 egg, lightly beaten

2 Tablespoons melted butter

1 Tablespoon fine chopped parsley

Vegetable oil for frying

* optional suggestions: onions, hot pepper, crisp cooked bacon, finely chopped ham or crab meat

Combine cornmeal, baking powder, salt and pepper in a medium bowl. Add the milk, add egg and beat with a whisk or fork until the batter is smooth and no lumps remain. Stir in the butter, parsley and set the batter aside for 15 to 20 minutes. 

Fill a deep saucepan or deep-fat fryer with 2 to 3 inches of vegetable oil and heat to 360 degree F. Scoop up a scant tablespoon of batter off the spoon into the hot fat and when the hush puppies rise to the top in about 1 minute, turn them over and cook until evenly brown, about 2 minutes total. Remove and drain on paper towels. Hush Puppies should always be served piping hot.

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