Grilled Flank Steak with Herb Butter
Grilled Flank Steak with a simple flavorful marinated, grilled until tender and juicy, then topped with an easy Garlic, Sun-Dried Tomato, Basil Butter. Makes for such an easy and flavorful meal!
Print
Pin
Servings: 8 people
Equipment
- large dish (for marinating)
- small dish
- parchment paper
- grill
- meat thermometer
Ingredients
- 2 pounds flank steak
- ⅓ cup olive or avocado oil
- 3 tbsp worschestershier sauce
- 2 tbsp lime juice
- 1 clove garlic minced
- ½ tsp course salt sea salt or flake salt
- ½ tsp cracked pepper
for the Herb Butter
- 1 stick butter softened
- 5 sun-dried tomato halves chopped
- 2 cloves garlic minced
- 5 fresh basil leaves chopped
Instructions
For the Marinade
- Combine oil, Worcestershire, and lime juice. Pour over the steak and flip steak in the mixture a couple of times to coat. Top with garlic, salt, and pepper.Cover and refrigerate for at least 2 hours up to 24 hours.
Herb Butter
- In a small bowl, combine softened butter, sun-dried tomatoes, garlic, and basil.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.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.
Grill the 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.
- Store leftovers in an airtight container in the refrigerator for 4-5 days.