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Grilled Flank Steak with Chile Butter

Succulent Grilled Flank Steak with Irresistible Chile Butter

This Grilled Flank Steak with Chile Butter is a quick and flavorful dish that transforms a simple meal into something extraordinary.
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Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Beef
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chile Butter
  • 1 stick Unsalted Butter Room temperature
  • 1 tablespoon Red Chile Paste Sriracha can be substituted
  • 2 cloves Garlic Minced
  • 1 tablespoon Honey Maple syrup can be used
  • 1/2 teaspoon Kosher Salt Plus more for seasoning
  • 1/2 teaspoon Black Pepper Freshly ground
For the Grilled Flank Steak
  • 1 pound Flank Steak Best grilled to medium-rare
  • 1 tablespoon Olive Oil Can substitute with neutral oil
  • 1/2 teaspoon Black Pepper For seasoning
  • 1 tablespoon Chopped Parsley Optional garnish

Equipment

  • Grill
  • food processor
  • Cutting board
  • Knife

Method
 

Preparation
  1. Combine the butter, red chile paste, honey, minced garlic, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper in a food processor. Blend until smooth.
  2. Pat the flank steak dry and season both sides with the remaining kosher salt and black pepper.
  3. Preheat the grill and brush it with olive oil. Grill the steak for 4-5 minutes on one side, then flip and cook for another 3-4 minutes for medium-rare.
  4. Remove the steak from the grill, top with the chile butter, and let it rest for at least 5 minutes before slicing against the grain.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 6gProtein: 28gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 700mgPotassium: 600mgSugar: 2gVitamin A: 500IUCalcium: 10mgIron: 3mg

Notes

The steak can be used in tacos, salads, or sandwiches for leftovers. Store in the fridge for up to 3 days.

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