Keywordchili butter, chili flank steak, Gluten Free
Prep Time10minutes
Cook Time8minutes
Resting Time10minutes
Servings6servings
AuthorKim
Ingredients
Marinade
11½-2 lbflank steak
3garlic cloves, minced
¼cup (60 ml)freshly squeezed lime juice
2tbspWorcestershire sauce
2tspsugar
1tspground cumin`
½cup (120 ml)olive oil
salt and pepper to taste
Chili Butter
1cup (226 g)butter, softened
1garlic clove, minced
2tbspchili powder
½tspground cumin
½-1tsphot 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.