One of my favorite ways to cook is to grill. This recipe is one of my favorites for any time of year, but especially over the summer. It’s the perfect size for the family or double it up for guests. If you are feeding a smaller family and not 6 ravenous wolves, you may even get a little left over for a sandwich, wrap or to throw on a salad for lunch later in the week. However, I will warn you that this is sooooo yummy, you may not have anything left but the bits on the cutting board.
Chipotle Flank Steak with Cilantro Lime Butter
2lb Flank Steak
Juice of one large lime
3/4 tsp dry ground mustard
1 1/2 tsp garlic powder
3/4 – 1 1/2 tsp of Chipotle Chili Powder (amount depends on how spicy you want it to be, 3/4 is pretty mild)
Salt and Pepper
1/2 stick of unsalted butter (1/4 cup)
2 tsp finely chopped fresh cilantro
1 very small scallion sliced and very thinly chopped
Zest of one lime
Juice lime over both sides of steak and generously sprinkle with salt and pepper. Mix all the other dry spices in a small bowl. Put half on one side of the meat and rub it in by hand, flip the meat and add the other half of the spice mixture to the other side of the meat, again rub in all over the meat by hand. Set it aside as you start the grill and make the butter.
Soften the butter to room temperature or zap it in the microwave for a few seconds until you can smoosch it with a fork. Add your finely chopped cilantro, scallion, lime zest and a pinch of salt ( I love kosher salt for this) and pepper to the butter and mix and mash with a fork.
Now get that baby on the HOT grill – yeah HOT, no cooking on low, I leave it on HIGH the whole time which is about 6 minutes per side for rare…I do ours for about 8/9 min per side, I take it off and let it rest for 5 minutes then put the butter on top and start slicing it on an angle AGAINST the grain. The goal is super thin slices. The butter melts down in between….YUM YUM YUMMMMY.