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Feather Steak with Black Olive Butter
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Feather steaks are so called for their marbled appearance and if thinly cut, cook within minutes, making them ideal for summer barbecuing.
The butter can be made in advance. Keep in the fridge until ready to use. You could add a crushed clove of garlic or other fresh herbs to the butter.
A Southern French Shiraz made with great care, with plenty of structure, will complement the tenderness of this steak.
Typical values per serving:
This recipe was first published in June 2008.
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