A delightful twist on a classic steak dish, featuring a tangy lime and rum glaze.
Mix the dark rum, juice from the limes, minced shallot, and crushed red pepper flakes in a bowl.
Use freshly squeezed lime juice for the best flavor.
Place the beef tenderloin steaks in the marinade and let them sit for 30-60 minutes, turning occasionally.
Ensure the steaks are fully submerged in the marinade for even flavor.
Preheat your grill to medium-high heat.
Clean the grill grates before preheating to prevent sticking.
In a small saucepan, heat the remaining marinade until it simmers. Stir in the butter piece by piece until melted and combined.
Add the butter gradually to create a smooth emulsion.
Grill the steaks for 8-10 minutes on one side, brushing with half of the glaze.
Avoid pressing down on the steaks to retain their juices.
Flip the steaks and grill for another 8 minutes, brushing with the remaining glaze.
Use a meat thermometer to check for your desired doneness.
Remove the steaks from the grill and let them rest for 5 minutes before serving.
Resting allows the juices to redistribute, making the steaks more tender.
Garnish with chopped parsley and serve warm.
Serve with a side of your choice, such as roasted vegetables or a fresh salad.
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