"Lavender and Lovage" challenge for their 'herbs on Saturday' this month is "BBQ Herbs: rosemary and thyme".
I don't 'barbeque' much but I do grill a lot. And that combination sounded so good to me. So I whipped up both a marinade and a compound butter to dress up a nice chuck steak. I cut the chuck steak into stripes and had them in the marinade for about 8 hours. While that was sitting I put together my flavored butter.
The steaks were grilled to medium rare and rare, then at the table a bit of the butter was added on top. So good! I decided the butter would be great on corn too.
Rosemary Thyme Marinade
1/2 cup of olive oil
1/2 cup of balsamic vinegar
5 - 4 inch sprigs of fresh rosemary
about 15 - 4 inch sprig of fresh thyme
Mix the oil and vinegar into a glass dish that will fit your meat. Give both herbs a slight pounding on a cutting board to bruise. This releases their flavors. Put into the oil & vinegar mix and swish around a bit to blend the flavors. Then add your meat, coating both sides.
Let sit at least 4 hours, occasionally turning to get the marinade all over.
Rosemary Thyme Butter Compound
1 stick of butter, softened
1 Tablespoon fresh rosemary leaves (only), finely chopped
1 Tablespoon fresh thyme leaves, slightly bruised
1/2 teaspoon granulated garlic powder
Mix herbs into softened butter with the back of a spoon. Let sit several hours for the flavors to combine. It gets better as time goes by!