Best 18 Cilantro Lime Butter Recipes

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**Cilantro Lime Butter: A Versatile Culinary Creation**

Embark on a culinary journey with our tantalizing Cilantro Lime Butter, a versatile creation that elevates the flavors of your favorite dishes. This zesty butter, infused with the vibrant notes of cilantro and lime, adds a refreshing twist to a variety of recipes. Whether you're grilling succulent shrimp, roasting tender chicken, or simply spreading it on warm bread, our Cilantro Lime Butter promises to transform your meals into culinary masterpieces. Dive into the collection of delectable recipes featured in this article, where we showcase the diverse applications of this flavorful butter. From grilled shrimp skewers bursting with citrusy goodness to chicken breasts enveloped in a savory cilantro lime sauce, each recipe highlights the versatility and deliciousness of this culinary creation. Get ready to tantalize your taste buds and experience the magic of Cilantro Lime Butter.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED CORN WITH CILANTRO LIME BUTTER



Grilled Corn with Cilantro Lime Butter image

Simple grilled corn on the cob.

Provided by BritanyRachelle

Categories     Side Dish     Vegetables     Corn

Time 1h35m

Yield 8

Number Of Ingredients 6

1 cup butter
¼ cup chopped fresh cilantro
1 ½ tablespoons fresh lime juice
1 pinch cayenne pepper
8 ears corn on the cob, unhusked
3 quarts cold water, or as needed to cover

Steps:

  • Cream butter in a bowl until smooth; mix in cilantro, lime juice, and cayenne pepper until thoroughly combined. Cover and refrigerate 1 hour to blend flavors.
  • Peel husks back from ears of corn starting at the top, leaving the husks attached at the bottom of the ears. Remove all the corn silk and close husks over the ears again. Cover corn ears with cold water in a large bowl until husks are thoroughly soaked, about 20 minutes.
  • Preheat grill for medium heat and lightly oil the grate.
  • Place the corn in husks onto the hot grate and grill covered until husks are charred and the corn kernels are tender, 20 to 25 minutes, turning often. Strip off husks and serve corn with cilantro lime butter.

Nutrition Facts : Calories 282 calories, Carbohydrate 17.4 g, Cholesterol 61 mg, Fat 24.1 g, Fiber 2.5 g, Protein 3.2 g, SaturatedFat 14.7 g, Sodium 188.3 mg, Sugar 3 g

CORN WITH CILANTRO-LIME BUTTER



Corn with Cilantro-Lime Butter image

I like to use fresh cilantro from my garden in this lime butter I created especially for grilled corn. —Andrea Reynolds, Westlake, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 12 servings.

Number Of Ingredients 6

1/2 cup butter, softened
1/4 cup minced fresh cilantro
1 tablespoon lime juice
1-1/2 teaspoons grated lime zest
12 medium ears sweet corn, husked
Grated Cotija cheese, optional

Steps:

  • In a small bowl, mix butter, cilantro, lime juice and lime zest. Shape into a log; wrap in waxed paper. Refrigerate until firm, about 30 minutes. Wrap each ear of corn in a piece of heavy-duty foil (about 14 in. square)., Grill corn, covered, over medium heat until tender, turning occasionally, 15-20 minutes. Meanwhile, cut lime butter into 12 slices. Remove corn from grill. Carefully open foil, allowing steam to escape. Serve corn with butter and, if desired, cheese.

Nutrition Facts : Calories 145 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 67mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

GRILLED SWORDFISH STEAKS WITH CILANTRO-LIME BUTTER



Grilled Swordfish Steaks with Cilantro-Lime Butter image

Quick and easy grilled swordfish with a tasty butter sauce.

Provided by Michellea Southern David

Categories     Seafood     Fish

Time 20m

Yield 4

Number Of Ingredients 7

4 (6 ounce) swordfish steaks, 1-inch thick
1 tablespoon olive oil, or as needed
¼ cup butter, melted
1 tablespoon chopped fresh cilantro
1 teaspoon chopped jalapeno pepper
1 teaspoon finely shredded lime zest
¼ teaspoon lime juice

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Brush both sides of swordfish with olive oil.
  • Cook on the preheated grill until fish flakes easily with a fork, 8 to 12 minutes, brushing with olive oil and turning once halfway through.
  • Meanwhile, combine butter, cilantro, jalapeno, lime zest, and lime juice in a small bowl. Serve butter mixture with swordfish.

Nutrition Facts : Calories 335.2 calories, Carbohydrate 0.2 g, Cholesterol 96 mg, Fat 21.6 g, Fiber 0.1 g, Protein 33.4 g, SaturatedFat 9.6 g, Sodium 232.8 mg, Sugar 0.1 g

CILANTRO AND LIME BUTTER



Cilantro and Lime Butter image

Use this slightly spicy, flavored butter for grilled meats with a Latin flavor. Top meat right off the grill with a tablespoon or so. Make for day of use.

Provided by Nina

Categories     Side Dish     Sauces and Condiments Recipes     Compound Butter Recipes

Time 1h5m

Yield 16

Number Of Ingredients 5

1 cup unsalted butter
¼ cup chopped fresh cilantro
1 ½ tablespoons lime juice
½ teaspoon crushed red pepper flakes
salt to taste

Steps:

  • In a mixing bowl, cream butter. Mix in cilantro, lime juice, and red pepper flakes. Season with salt to taste. Cover, and chill for at least 1 hour.

Nutrition Facts : Calories 102.4 calories, Carbohydrate 0.2 g, Cholesterol 30.5 mg, Fat 11.5 g, Protein 0.1 g, SaturatedFat 7.3 g, Sodium 1.9 mg

ROASTED CORN ON THE COB WITH CILANTRO LIME BUTTER



Roasted Corn on the Cob with Cilantro Lime Butter image

Provided by The Hearty Boys

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 7

6 ears corn, shucked
Cilantro Lime Butter, recipe follows
2 sticks unsalted butter, at room temperature
1/4 cup chopped cilantro leaves
1 lime, zested and juiced
2 teaspoons salt
3/4 teaspoon cayenne pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Coat each ear of corn in 2 tablespoons of the cilantro lime butter and wrap individually in foil. Roast until hot and steaming, about 25 minutes. Serve with extra butter on the side.
  • Put the butter in a mixing bowl and, using a rubber spatula, mix in the cilantro, lime zest, lime juice, salt and cayenne. Use immediately or refrigerate.

GRILLED CORN WITH LIME-CILANTRO BUTTER



Grilled Corn with Lime-Cilantro Butter image

Provided by Lulu Powers

Categories     Side     Fourth of July     Backyard BBQ     Lime     Corn     Summer     Grill     Grill/Barbecue     Cilantro     Butter     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 7

8 tablespoons (1 stick) unsalted butter, softened
1 tablespoon freshly squeezed lime juice
1/2 teaspoon lime zest
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 cup chopped fresh cilantro
12 ears fresh corn, shucked

Steps:

  • 1. Combine the butter, lime juice, lime zest, sugar, salt, and cilantro in a medium bowl and mix well.
  • 2. Grill the corn on a medium-hot grill for 10 minutes, turning occasionally.
  • 3. Transfer the lime-cilantro butter to a serving bowl and serve with the corn.

HADDOCK WITH LIME-CILANTRO BUTTER



Haddock with Lime-Cilantro Butter image

Here in Louisiana, the good times roll when we broil fish and serve it with lots of lime juice, cilantro and butter. -Darlene Morris, Franklinton, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 7

4 haddock fillets (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter, melted
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
1 teaspoon grated lime zest

Steps:

  • Preheat broiler. Sprinkle fillets with salt and pepper. Place on a greased broiler pan. Broil 4-5 in. from heat until fish flakes easily with a fork, 5-6 minutes., In a small bowl, mix remaining ingredients. Serve over fish.

Nutrition Facts : Calories 227 calories, Fat 10g fat (6g saturated fat), Cholesterol 121mg cholesterol, Sodium 479mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges

GRILLED T-BONES WITH CHIPOTLE CHILI RUB AND CILANTRO-LIME COMPOUND BUTTER



Grilled T-Bones with Chipotle Chili Rub and Cilantro-Lime Compound Butter image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 29m

Yield 4 servings, plus extra reserved compound butter

Number Of Ingredients 7

2 sticks butter
3 tablespoons finely chopped cilantro leaves
1 lime, juiced and zested
2 tablespoons steak seasoning blend for the grill (recommended: Montreal Seasoning by McCormick)
1 tablespoon chipotle (smoky) ground chili powder or dark chili powder
1 tablespoon sweet paprika
4 T-bone steaks, 1 1/2 inch thick

Steps:

  • Preheat a two-burner grill pan over high heat or a table-top electric grill to high or preheat the outdoor grill.
  • Cut butter into chunks. Place butter in a bowl. Place bowl in microwave and cook on high for 15 seconds. To chop herbs super-fine, hold the tip of your knife on a cutting board and move the back of your knife up and down very fast going over the herbs again and again. Stir in chopped cilantro and lime zest and juice into the butter using a rubber spatula. Transfer the butter onto a large strip of plastic wrap.
  • Gather the ends of the plastic wrap in on 1 hand and use a straight edge, like a small cookie sheet pan, to push the butter back and away from your body making the butter take on a log shape. Gently roll the log wrapped in plastic back and forth on the countertop to evenly round out the shape. Twist up the extra wrap on the ends and place the compound butter log into the freezer to make the butter cold enough to slice again.
  • Remove the steaks from the refrigerator and unwrap.
  • Combine the steak seasoning blend with hot chipotle pepper and sweet paprika. A tablespoon is about a palm full of powdered or ground seasonings. Rub the seasoning blend into the steaks, distributing the spices evenly among them. Go wash up. Using tongs, place steaks on screaming-hot grill, carefully place the thin tip of 1 steak facing the wide end of the next so that all 4 steaks fit onto the grill pan or grill grate at the same time. Cook steaks 6 to 7 minutes on each side for medium doneness. Remove steaks and let them rest so that the juices can redistribute, 5 minutes.
  • When ready to serve, top steaks with disks of sliced compound butter and serve with salad or vegetables on the side. The smashed cheesy potatoes and sauteed sliced vegetables make especially tasty side dishes for these steaks.

BUTTER LIME CILANTRO RICE



Butter Lime Cilantro Rice image

This is an oriental style cilantro rice. Perfect to accompany meats or fish that are cooked with any soy sauce base.

Provided by sebastian antonio

Categories     Rice

Time 5m

Yield 4 serving(s)

Number Of Ingredients 5

2 cups cooked jasmine rice
4 ounces melted butter
1 bunch cilantro
2 ounces rice vinegar
1 lime, juice of

Steps:

  • Chopped the cilantro. Mix the melted butter, rice vinegar, lime juice and cilantro to warm, cooked rice, and stir until evenly distributed.
  • Serve immediately.

CHIPOTLE-RUBBED STEAKS WITH CILANTRO-LIME BUTTER



Chipotle-Rubbed Steaks With Cilantro-Lime Butter image

Make and share this Chipotle-Rubbed Steaks With Cilantro-Lime Butter recipe from Food.com.

Provided by gailanng

Categories     Meat

Time 37m

Yield 2 serving(s)

Number Of Ingredients 16

4 garlic cloves, peeled
1 cup loosely packed cilantro, including stems
3 tablespoons chipotles in adobo sauce (to taste )
2 tablespoons ground cumin
1 tablespoon mustard powder
2 tablespoons ground coriander
2 tablespoons salt
2 tablespoons ground black pepper
1/4 cup fresh lime juice (from 2 limes)
1/4 cup olive oil
2 rib eye steaks, each 2 inches thick (about 1 pound total)
4 tablespoons butter, softened
2 tablespoons minced cilantro leaves
1 garlic clove, minced
2 tablespoons lime juice (from 1 lime)
1 teaspoon fresh ground black pepper

Steps:

  • To prepare, build a fire in your grill; if using a gas grill, turn both burners to high.
  • Put all spice paste ingredients in a food processor and puree. Rub steaks all over with paste (it will be rather thick) and set aside.
  • Combine ingredients for cilantro-lime butter in a small bowl and mash with a fork until well mixed and an even consistency. (May be made earlier in the day.)
  • When all coals are covered with gray ash and fire is medium hot (you can hold your hand 5 inches above grill for 3 to 4 seconds), put steaks on grill directly over coals and cook until well seared, about 7 minutes. Turn and cook another 7 to 10 minutes for medium rare. Remove from heat, top each steak with a couple tablespoons of butter and serve.

Nutrition Facts : Calories 541.6, Fat 53.9, SaturatedFat 18.6, Cholesterol 61.1, Sodium 7200.1, Carbohydrate 18.3, Fiber 5.9, Sugar 1.3, Protein 4.5

GRILLED PORTERHOUSE STEAK WITH CILANTRO LIME COMPOUND BUTTER



Grilled Porterhouse Steak With Cilantro Lime Compound Butter image

These steaks are great on their own! But even better with the compound butter. Note: Cooking time varies depending on the thickness of the steak, and how you like it cooked. Helpful hint: Go to www.omahasteaks.com, on the bottom of the page click on resources and cooking charts, then steaks. Other uses for compound butter: add to baked potato or mashed potatoes; spread on crusty bread; shrimp (top on shrimp and bake).

Provided by Joanne

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

4 porterhouse steaks (mine were thin sliced 1/2-inch thick)
salt
fresh ground black pepper
canola oil, for brushing steak
1/2 cup unsalted butter, plus
2 tablespoons unsalted butter (softened)
2 tablespoons finely chopped cilantro
1/2 lime, juice of, plus a few grates of lime zest
1 garlic clove, finely chopped
1 tablespoon Worcestershire sauce
salt & fresh ground pepper

Steps:

  • Make Compound Butter:.
  • In a small saute pan over med heat, melt 2 tbs. of butter, add the garlic. Cook for 1 minute until garlic is fragrant.
  • Transfer the garlic butter to medium bowl. Add the lime juice, lime zest, and worcestershire sauce. Whisk to combine.
  • Use a fork to blend in 1 stick of butter. Season with Salt and Pepper, and add in the cilantro. Mix well.
  • Roll the butter into a cylinder (like a log) in plastic wrap, and twist the ends. Refrigerate until ready to use (at least 1 hour). Or freeze it if you need it sooner.
  • For the Steak:.
  • About 20 minutes before grilling, remove the steaks from the refrigerator. Rinse and pat dry. Brush the steaks on both sides with oil and season both sides with salt and pepper to taste. Cover steaks and let sit for 10 to 15 minutes.
  • Preheat indoor grill pan or outdoor grill to high (let it get really hot). Cook steak for 3 minutes on first side, flip and cook additional 2 minutes on second side for medium rare. Note: If using indoor grill pan cook 1 steak at a time.
  • Transfer steaks to platter, top with a slice of compound butter. Cover loosely with aluminum foil and let rest for 10 minutes.
  • I served these steaks with my baked broccoli mac and cheese recipe #503983, and a green salad on the side.

GRILLED STURGEON WITH LIME CILANTRO BUTTER SAUCE



GRILLED STURGEON WITH LIME CILANTRO BUTTER SAUCE image

Categories     Fish

Yield 4-6

Number Of Ingredients 25

2 lbs wild sturgeon
1 tsp salt
1 tbs olive oil
2 tbs spicy coriander seasoning
Lime cilantro butter sauce
Spicy Coriander Seasoning
3 tbs coriander seeds, whole
1 tsp ground cumin
1 tsp ground cayenne pepper
1 tsp ground white pepper
2 tsp garlic powder
1 tbs dry oregano
1 tbs dry thyme
1 tbs salt
Lime cilantro butter sauce
½ cup white wine
1 medium sized shallot
4 garlic cloves
Juice from 2 limes
2 tbs lime zest
½ cup heavy cream
2 Serrano peppers
1 4 oz stick unsalted butter, room temperature, cut into 8 pieces
1 bunch of cilantro
Salt to taste

Steps:

  • Lime cilantro butter sauce 1. Combine the shallot and garlic cloves in a mini food processor and pulse until well minced. 2. Bring the white wine to a boil in a small saucepan over medium heat and reduce to half the amount. 3. Add the minced shallots and garlic, the lime juice, lime zest and cream to the reduced wine. 4. Continue cooking until reduced by half again, about 10 minutes, and remove from the heat. 5. Blend the warm sauce mix with the Serrano peppers; include the seeds and membranes if you want it extra spicy. 6. Add the butter, piece by piece, and blend well. 7. Add the cilantro and blend until completely minced. 1. Place the sturgeon and the salt in a bowl and cover with water, let sit for about 10 minutes and rinse. 2. Rub the olive oil and spicy coriander seasoning all over the fish and let marinate in the refrigerator for a couple of hours. 3. Pre-heat oven to 400 F (skip if only grilling) 4. Heat the grill and place the sturgeon on the grill, grill for about 5 minutes per side. 5. Transfer to oven safe dish and bake for about 15-20 minutes. 6. Serve immediately with lime cilantro butter sauce.

ROASTED SILVER QUEEN CORN WITH CILANTRO-LIME BUTTER



Roasted Silver Queen Corn with Cilantro-Lime Butter image

Though our recipe calls for this corn to be baked in the oven, it would also be good cooked on the grill.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 7

8 tablespoons (1 stick) unsalted butter, softened
2 tablespoons finely chopped fresh cilantro leaves
1 tablespoon fresh lime juice and zest of 1 lime
1/8 teaspoon cayenne, or to taste
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
8 to 10 ears Silver Queen or other white corn, in husk

Steps:

  • Combine butter, cilantro, lime juice and zest, cayenne, salt, and pepper.
  • Heat oven to 450 degrees. Leave husks on, but pull off any loose silk or dried husk. Roast 6 to 10 minutes, turn, and roast 6 to 10 minutes more, or until tender when pierced with a knife. Serve with cilantro-lime butter.

GRILLED CHICKEN WITH CILANTRO LIME BUTTER



GRILLED CHICKEN WITH CILANTRO LIME BUTTER image

Categories     Sauce     Chicken

Yield 2

Number Of Ingredients 7

2T unsalted butter softened
11/2t finely chopped fresh cilantro
1/2t finely grated lime zest
1/4t green tabasco or other hot sauce
2 large boneless skinless chicken breast
2T fresh lime juice
1T extra virgin olive oil

Steps:

  • In a small bowl mash the butter chopped cilantro lime zest, tabasco and 1/4t kosher salt with a wooden spoon or rubber spatula to form a smooth butter. Scrape onto a piece of plastic and roll and twist the plastic to shape the butter into a short log. Refrigerate until firm enough to slice 20 to 25 mins To prepare chicken breasts, cut through each one horizontally almost all the way through and then open it like a book. Put them on a plate. Season with 3/4 t salt and drizzle with the lime juice and olive oil. Let the chicken sit for 15 mins. Grill chicken until done. Slice the chilled butter thin and arrange the butter slices on the chicken and then serve

CORIANDER GRILLED CHICKEN WITH CILANTRO-LIME BUTTER



CORIANDER GRILLED CHICKEN WITH CILANTRO-LIME BUTTER image

Categories     Chicken     Wheat/Gluten-Free     Backyard BBQ     Dinner     Brine     Grill/Barbecue

Yield 4

Number Of Ingredients 19

Chicken and Brine
• 4lb Chicken (used wings and drumsticks)
• 1 c Water
• 3 TBSP Lime Juice
• 2 TBSP Tequila or Margarita Mix
• 2 TBSP Fresh Cilantro (chopped)
• 2 TBSP Course Sea Salt
• 1 TBSP Ground Cumin
• 1 TBSP Ground Coriander
• 1 TBSP Sugar
• 1 ½ tsp Grated Lime Peel
• 1 tsp Black Pepper
Cilantro - Lime Butter
• 4 TBSP Butter
• 1 Garlic Clove (minced)
• 3 TBSP Lime Juice
• ½ c Fresh Cilantro (chopped)
• ½ tsp Course Sea Salt
• ¼ tsp Black Pepper

Steps:

  • 1. Combine all brine ingredients 2. Add chicken to a large ziplock bag and add brine, massaging into chicken 3. Let stand in the refrigerator for 6-12 hours 4. Heat Grill 5. Melt butter in small pan on medium heat. Add garlic, cook until garlic is fragrant and sizzling. Stir in lime juice and bring to a boil. Remove from heat and add cilantro, salt and pepper. 6. Remove chicken from brine, set on grill and cover for 30+ minutes. Turn chicken every 10 minutes and add brine when turning. Cook until internal temperature is 170. 7. Remove chicken and brush with butter mixture. 8. Let sit for 5 minutes before serving.

GIANT CHIPOTLE-RUBBED STEAKS WITH CILANTRO-LIME BUTTER



Giant Chipotle-Rubbed Steaks With Cilantro-Lime Butter image

This recipe and delicious rub comes from Chris Schlesinger, the former owner and chef of East Coast Grill in Cambridge, Mass. Follow Mr. Schlesinger's lead and leave the steaks untouched on the grill before you flip them. They should be beautifully seared, chestnut brown around the edges where the fat has roasted down, with a tight crust from the rub. Later, perhaps, you can reward yourself with a beer.

Provided by Sam Sifton

Categories     dinner, main course

Time 30m

Yield 2 servings

Number Of Ingredients 16

4 cloves garlic, peeled
1 cup loosely packed cilantro, including stems
3 tablespoons chipotles en adobo, or to taste
2 tablespoons ground cumin
1 tablespoon mustard powder
2 tablespoons ground coriander
2 tablespoons salt
2 tablespoons ground black pepper
1/4 cup fresh lime juice (from 2 limes)
1/4 cup olive oil
2 rib-eye steaks, each 2 inches thick and about 1 pound
4 tablespoons butter, softened
2 tablespoons minced cilantro leaves
1 clove garlic, minced
2 tablespoons lime juice (from 1 lime)
1 teaspoon freshly ground black pepper

Steps:

  • Build a fire in your grill; if using a gas grill, turn both burners to high.
  • Put all spice paste ingredients in a food processor and purée. Rub steaks all over with paste (it will be rather thick) and set aside.
  • Combine ingredients for cilantro-lime butter in a small bowl and mash with a spoon until well mixed and an even consistency.
  • When all coals are covered with gray ash and fire is medium hot (you can hold your hand 5 inches above grill for 3 to 4 seconds), put steaks on grill directly over coals and cook until well seared, about 7 minutes. Turn and cook another 7 to 10 minutes for medium rare. Remove from heat, top each steak with a couple tablespoons of butter, and serve.

ANCHO CHILE RUBBED VENISON STEAKS WITH LIME-CILANTRO BUTTER



Ancho Chile Rubbed Venison Steaks with Lime-Cilantro Butter image

This was originally for T-bone steaks but it works just as nicely with deer. The rub helps minimize the 'gamey' taste and the butter just makes them delicious.

Provided by PLONGSTOCKING

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 25m

Yield 4

Number Of Ingredients 6

½ cup butter, softened
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro
2 tablespoons steak seasoning
1 tablespoon ancho chile powder
4 (1/2 pound) venison steaks

Steps:

  • Whip together the butter, lime juice, and cilantro in a small bowl until well combined. Transfer the butter mixture onto a large piece of plastic wrap, gently wrap and form the butter into a log. Freeze until ready to use.
  • Prepare a grill for medium-high heat.
  • Mix together the steak seasoning and ancho chile powder in a small bowl. Rub the seasoning blend onto both sides of the venison steaks.
  • Grill the steaks to preferred doneness, 5 to 8 minutes per side for medium. Top each steak with a slice of the lemon-cilantro butter to serve.

Nutrition Facts : Calories 489.6 calories, Carbohydrate 2.9 g, Cholesterol 254 mg, Fat 28.8 g, Fiber 0.6 g, Protein 52.8 g, SaturatedFat 16.8 g, Sodium 1656.9 mg, Sugar 0.1 g

CILANTRO LIME BUTTER



Cilantro Lime Butter image

I love this butter on Grilled Corn the best, but my Friends and Family really love the taste of this butter also. It is so refreshing and can go with so many things like Rice, Corn, Fish, Pasta. Delicious.

Provided by beth norred

Categories     Rice Sides

Time 20m

Number Of Ingredients 4

1 c unsalted butter
1/4 c finely chopped cilantro
2 Tbsp lime juice
1/2 tsp crushed red pepper flakes

Steps:

  • 1. In a mixing bowl, cream butter. Mix in cilantro, lime juice, and red pepper flakes.Cover, and chill for at least 1 hour. Scoop out what you need and bring to room temp in bowl to spread, or use microwave to melt. Keep covered & Refrigerated and will last several weeks.

Tips:

  • Opt for fresh cilantro over dried cilantro for optimal flavor and nutritional value.
  • Select limes that are firm, unblemished, and have a vibrant green color for the best flavor.
  • Use unsalted butter to control the saltiness of the compound butter and prevent it from becoming too salty.
  • Soften the butter to room temperature before mixing to ensure a smooth and creamy texture.
  • Finely chop the cilantro and zest the limes to evenly distribute their flavors throughout the butter.
  • Taste the compound butter and adjust the seasonings according to your preference before refrigerating or freezing.
  • Use parchment paper or plastic wrap to tightly wrap the compound butter before refrigerating or freezing to prevent it from absorbing odors.
  • Freeze the compound butter in an airtight container for up to 3 months to extend its shelf life.

Conclusion:

Infused with the vibrant flavors of cilantro and lime, this compound butter adds a refreshing and citrusy touch to various culinary creations. Its versatility extends from spreading it on warm bread and grilled vegetables to enhancing the taste of seafood, poultry, and pasta dishes. Whether used as a flavorful addition to savory dishes or as a luscious spread for breakfast pastries, this cilantro-lime butter will elevate your cooking experience with its zesty and aromatic flair. Experiment with different flavor combinations by adding a pinch of garlic, a dash of chili powder, or a dollop of honey to create unique variations that suit your palate. Explore the endless possibilities of this compound butter and transform your meals into culinary adventures.

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