| | Directions | | In food processor or blender, combine all ingredients except steaks. Process till blended. You can chill this mixture and then form it into a roll 1" in diameter. Wrap in waxed paper and chill. When the steaks are grilled, slice the chilled butter and place on top of the hot steak, letting it melt into the meat. |
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Servings: 6
|  | | Ingredients | | - | | 1 cup fresh basil leaves |
| - | | 1/2 cup toasted pistachios |
| - | | 1 tablespoon fresh lemon juice |
| - | | 2 cloves garlic, minced |
| - | | 6 tablespoons butter, melted (ONLY use butter!!) |
| - | | salt and pepper |
| - | | 6 salmon steaks or rib-eye steaks |
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