- 2 cloves garlic, un peeled
- 4 tablespoons butter, at room temperature
- 1 1/2 teaspoons Dijon mustard
- 1 1 1/2 pound grilled flank steak
In skillet, cook garlic over medium, covered, until tender, 10 minutes. Cool and peel. In bowl, mash garlic, butter and mustard with a fork until blended. On a piece of plastic wrap, form mixture into a log. Wrap up and twist the ends. Chill until firm. Put slices of chilled butter on hot steak, letting butter melt as steak rests.