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Grilled Flank Steak with Maitre D' Hotel Butter

Prep Time: 15 minutes || Cook Time: 20-30 minutes || Total: 28528762.95 Minutes
Servings: 8 || Yields:
4 g. carbs per serving. There are many variations of this butter. You can make many substitutions depending on your tastes.

Ingredients

  • 5 lb. flank steak, pounded and scored
  • MARINADE:
  • 1 cup olive oil
  • 3 tablespoons soy sauce
  • 3 tablespoons brown sugar
  • 1 tablespoon minced shallots
  • 1 tablespoon fresh thyme leaves
  • 6 dashes red hot pepper sauce
  • MAITRE D'HOTEL BUTTER:
  • 2 sticks unsalted butter, softened
  • 1 bunch parsley leaves, stems removed
  • 3 tablespoons capers
  • 1 tablespoon minced shallots
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon red wine vinegar

Directions

  1. Trim flank steak and score meat against the grain with a sharp knife. In a stainless steel bowl, whisk marinade ingredients until well blended. Coat steaks in marinade and refrigerate overnight.
  2. Combine butter ingredients in a food processor and blend about 2-3 minutes, until bright green. Using waxed paper, roll butter into a log and chill.
  3. Grill marinated steak over hot grill about 10 minutes per side, plus or minus, depending on desired doneness. Remove from grill, cover loosely with foil and let flank steak rest for 5 minutes.
  4. Cut meat across the grain into thin slices and serve with butter on the side.

Notes

COOK DOES NOT INCLUDE OVERNIGHT MARINATING TIME
Tags: Beef flank steak, Soy sauce, Shallots, Thyme leaves, Tabasco, Capers, Red wine vinegar, Kosher salt, Unsalted butter