Chili Butter Flank Steak
Marinated, grilled, and smothered with smoky chili butter, this chili butter flank steak is sure to become a favorite in your house!
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Ingredients
Marinade
- 1 1½-2 lb flank steak
- 3 garlic cloves, minced
- ¼ cup (60 ml) freshly squeezed lime juice
- 2 tbsp Worcestershire sauce
- 2 tsp sugar
- 1 tsp ground cumin `
- ½ cup (120 ml) olive oil
- salt and pepper to taste
Chili Butter
- 1 cup (226 g) butter, softened
- 1 garlic clove, minced
- 2 tbsp chili powder
- ½ tsp ground cumin
- ½-1 tsp hot sauce, or to taste
Instructions
- In a small bowl, add all marinade ingredients and whisk until combined. Pour over flank steak in a large (gallon size) ziptop bag. Refrigerate at least 4 hours, but preferably overnight.
- When ready to grill, beat all butter ingredients until smooth. Set aside at room temperature until ready to serve.
- Prepare grill for direct heat on high. Sear flank steak about 4 minutes on each side for medium rare.
- Remove from grill and allow to rest, tented with tin foil, for 10 minutes. Slice along the width, against the grain, into thin slices. Place pats or spoonfuls of the chili butter over the warm slices. Serve immediately.