Grilled flank steak with garlic herb butter
Flank steak with a simple garlic-pepper rub, grilled hot over the coals, sliced thin against the grain and topped with melting garlic herb butter.
- Prep
- 10 min
- Cook
- 10 min
- Serves
- 4
- Per serve
- 380 kcal
Ingredients
Method
Heat a gas grill to high, about 500°F, with the lid closed, or light a charcoal grill and pile the hot coals on one side. Allow about 10 minutes.
While it heats, mash the butter with the garlic, parsley, chives and lemon zest using a fork. If the butter is fridge-cold, microwave it for 5 to 8 seconds first.
Pat the steak dry, rub it with the oil and season both sides with the salt, pepper and garlic powder.
Brush the grates clean and oil them. Grill the steak with the lid open, without moving it, until well charred underneath.
Flip and grill until an instant-read thermometer in the thickest part reads 130°F for medium-rare, or 145°F for the USDA-recommended doneness. Skirt steak is thinner, so check it after 2 minutes.
Move the steak to a board, dot with half the herb butter and let it rest while the butter melts in.
Slice thinly against the grain (across the long lines of muscle, on a slight angle) and serve topped with the rest of the butter.
Tips
- Slicing against the grain is what makes flank tender. Look for the long parallel lines in the meat and cut straight across them.
- Grill pan option: heat a ridged grill pan over high heat for 4 minutes, cut the steak in half to fit, and cook 4 minutes per side.
- For a dairy-free version, skip the butter and spoon over a quick salsa verde of chopped parsley, capers, garlic, lemon juice and olive oil.
