Grilled Flank Steak with Herb Butter

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Grilled Flank Steak with a simple flavorful marinated, grilled until tender and juicy, then topped with an easy Herb Butter. Makes for such an easy and flavorful meal!

I recently visited a local nursery to get some herbs to do a window herb garden. I purchased some basil, thyme, flat-leaf parsley, and Italian parsley. I am also planning on adding cilantro to my window garden which is the herb I use the most.

I love having fresh herbs to add to my dishes, but could never use cut store-bought herbs such as basil quickly enough before it went bad. Using a couple of leaves and then had to throw the rest away. Seemed wasteful and I never had fresh herbs when I needed it. I am excited to have herbs that will last months! And the leaves can be dried or frozen to use later. Fresh herbs really do elevate the flavor in a dish and make food more visually appealing.

I bought some pots that were only a couple of dollars and it only took 5 minutes to pot all my herbs. So easy.

Flank Steak Marinade

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• You can use a platter, large plastic dish, or gallon-sized Ziploc bag to marinate the meat. Combine oil, Worcestershire, and lime juice. Pour over the steak then flip the steak in the mixture a couple of times to coat. Top with garlic, salt, and pepper. I like to use more coarse salt and cracked pepper if you have it available.
• Cover and refrigerate for at least 2 hours up to 24 hours. The marinade helps tenderize and flavor the meat. I recommend at least 2 hours, but if you only have 30 minutes, that’s fine too.

Herb Butter

This butter is ridiculously easy and flavorful! All you need is softened butter, chopped sun-dried tomatoes, minced garlic, and basil. I also highly recommend spreading it on a warm baguette. So good!

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1. In a small bowl, combine softened butter, sun-dried tomatoes, garlic, and basil.
2. Place mixture on parchment paper or plastic wrap. Roll a couple of times to form the butter into a cylinder, then twist the ends to secure.
3. Refrigerate until hardened and ready to use. Slice with a butter knife to serve. Leftovers keep for at least a week in an airtight container in the refrigerator and up to 6 months in the freezer.

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Grill the Flank Steak

• Preheat your grill to medium-high.
• Grill steak 5-7 minutes, flip and continue grilling about 5 more minutes or until the internal temperature is close to 135 for medium-rare.
• Take the meat off the grill and let it rest for approximately 10 minutes (to allow the juices to release).
• Slice meat against the grain. Serve topped with the butter.

How Long to Grill Marinated Flank Steak?

Cook times vary from grill to grill because of the actual temperature of the grill and meat thickness varies as well. Rather than relying on cook times, you should test the meat with a meat thermometer and go off of meat temperature. I like my steak medium-rare so I shoot for an internal temperature of about 135°F. Steak temperatures:

• Rare 125-130°F
• Medium-Rare 130-140°F
• Medium 140-150°F
• Medium-Well 150-155°F
• Well-Done 160-165°F

Flank steak is a cut of beef taken from the abdominal muscles or lower chest of the steer and is pretty lean. I wouldn’t recommend cooking it over medium temperature. Because it will result in dry tough meat.

More Grilled Recipes

• Asian Pork Burger
• Grilled Bacon-Wrapped Italian Chicken
• Grilled Orange Chicken Skewers