Obersteiner "Filet Mignon" (Grilled Rye Bread)
Recipe: #19013
May 13, 2015
"Is the name a put-down, or can this simple grilled bread really rival the finest steak? I'll let you decide that. Adapted from Steven Raichlen's Planet Barbecue! I prefer Steven's method of buttering the bread before grilling."
Original recipe yields 8 servings
Ingredients
Nutritional
- Serving Size: 1 (81.9 g)
- Calories 167.7
- Total Fat - 9.7 g
- Saturated Fat - 5.7 g
- Cholesterol - 22.9 mg
- Sodium - 219 mg
- Total Carbohydrate - 17.6 g
- Dietary Fiber - 1.3 g
- Sugars - 3.5 g
- Protein - 3.2 g
- Calcium - 98 mg
- Iron - 1.3 mg
- Vitamin C - 2.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Note: the butter mixture can be prepared up to one day ahead
Step 1
Make the butter: Crush or mince the garlic, then mash it to a paste with the side of a knife.
Step 2
Place garlic, onion, dill, parsley and butter in a mixing bowl and whisk until well combined.
Step 3
Season with white pepper.
Step 4
Set up the grill for direct grilling and preheat to medium-high.
Traditional method
Step 5
Put butter in 4 individual ramekins.
Step 6
Brush and oil grill grate.
Step 7
Lay bread slices on hot grate.
Step 8
Grill until toasted and browned, about 1-2 minutes.
Step 9
Turn and grill on the other side, 1-2 minutes.
Step 10
Serve immediately with individual ramekins of butter.
Steven's method
Step 11
Brush and oil grill grate.
Step 12
Spread butter mixture on both sides of bread.
Step 13
Place bread on hot grill and grill until butter is sizzling and bread is toasted and browned, about 2 minutes.
Step 14
Turn and grill on other side, about 2 minutes.
Tips & Variations
No special items needed.
