Grilled Flank Steak with Chimichurri Butter

By Jgerwin

Ingredients

• Chimichurri Butter:
• 3 cups chopped parsley
• 1/8 cup chopped fresh oregano or pinch of dried
• 10 garlic cloves, minced
• 1/4 cup cracked black pepper, coarsely ground
• 2 sticks unsalted butter, cut into cubes at room temperature
• 1/4 cup white wine vinegar
• 2 TBLS salt
• 2 lbs flank steak
• salt and ground pepper to taste

Details

Servings 4

Preparation

Step 1

Butter:

Place parsley, oregano, garlic and pepper in food processor or blender; begin to blend, adding cubes of butter until mixture is smooth. Add vinegar and salt, a little at a time, until incorporated. Set 8 tablespoons aside to season steaks. Form the rest into a log, wrap in waxed paper and keep in refrigerator until ready to use. (can freeze it)

Flank Steaks:

Score 1 side of each steak by cutting shallow lines or diamonds ot tenderize meat. Season with salt and pepper and spread 2 TBLS of chimichurri butter on each side of steaks. Cover and let sit in refrigerator overnight.

Preheat grill (or use grill pan on the stove top) and grill flank steaks to desired doneness. Remove from grill and allow steaks to cool a few minutes. Slice steak across the grain into 12 inch strips. Top with pats of reserved butter.