Grilled Pepper Crusted T-Bone Steaks With Worcestershire-Chive Butter And Grilled Leeks With Herbed Vinaigrette

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1 tablespoon olive oil

1/4 cup finely chopped shallots

1 teaspoon finely chopped garlic

2 stick unsalted butter, at room temperature

1/4 cup Worcestershire sauce

2 tablespoons dry mustard

3 tablespoons finely chopped chives

Salt and freshly ground pepper

2 cups coarsely ground black peppercorns

3 tablespoons ancho chile powder

8 T-bone steaks, each 10 to 12 ounces

Olive oil



Copyright 1999 by Bobby Flay. All rights reserved.

1 tablespoon Dijon mustard

1/4 cup white wine vinegar

1 tablespoon finely chopped shallots

1/3 cup minced assorted fresh herbs, (chives, parsley, tarragon, chervil)

1/2 cup extra virgin olive oil

Whisk together the mustard, vinegar, shallots and herbs. Slowly whisk in the olive oil until emulsified. Season with salt and pepper to taste.

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