Keywordchili butter, chili flank steak, Gluten Free
11½-2 lbflank steak
3garlic cloves, minced
¼cup (60 ml)freshly squeezed lime juice
½cup (120 ml)olive oil
salt and pepper to taste
1cup (226 g)butter, softened
1garlic clove, minced
½-1tsphot sauce, or to taste
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.