9. GRILLED FLANK STEAKS WITH HERB BUTTER
Ingredients
Herb Butter
2 sticks (1 cup) salted butter, softened
1/4 cup each chopped chives and parsley
2 Tbsp chopped fresh thyme
1/2 tsp fresly ground pepper
Steaks
2 tsp each garlic powder, paprika and freshly ground pepper
1/2 tsp salt
2 flank steaks, about 1 1/2 lb each
Directions
Herb Butter. Mix herb butter ingredients in a medium bowl until well blended. Divide mixture in half. Spoon each half onto a sheet of plastic wrap and form into two 5 inch logs; wrap and refrigerate. Or spoon into a bowl or crock and serve at room temperature
Steaks. Mix garlic powder, paprika, pepper and salt in a smal bowl until blended.
sprinkle mixture all over both steaks.
Brush grill with oil or coat with nonstick grilling spray; heat grill or heat indoor grill pan over medium-high heat.
Grill steaks, turning once, 10 to 12 minutes for medium-rare. Remove to a cutting board; let rest 10 minutes before slicing across the grain. Serve hot or at room temperature with herb butter.
Planning tip: herb butter can be made up to 1 week ahead. Keep double-wrapped ion refrigerator until read to use.
per serving 303 calories, total fat 22g saturated fat13 g Cholesterol 79 mg Saodium 255 mg Total carbohydrates 1 g Dietary fiber 0 G Protein 24 g
Ingredients
Herb Butter
2 sticks (1 cup) salted butter, softened
1/4 cup each chopped chives and parsley
2 Tbsp chopped fresh thyme
1/2 tsp fresly ground pepper
Steaks
2 tsp each garlic powder, paprika and freshly ground pepper
1/2 tsp salt
2 flank steaks, about 1 1/2 lb each
Directions
Herb Butter. Mix herb butter ingredients in a medium bowl until well blended. Divide mixture in half. Spoon each half onto a sheet of plastic wrap and form into two 5 inch logs; wrap and refrigerate. Or spoon into a bowl or crock and serve at room temperature
Steaks. Mix garlic powder, paprika, pepper and salt in a smal bowl until blended.
sprinkle mixture all over both steaks.
Brush grill with oil or coat with nonstick grilling spray; heat grill or heat indoor grill pan over medium-high heat.
Grill steaks, turning once, 10 to 12 minutes for medium-rare. Remove to a cutting board; let rest 10 minutes before slicing across the grain. Serve hot or at room temperature with herb butter.
Planning tip: herb butter can be made up to 1 week ahead. Keep double-wrapped ion refrigerator until read to use.
per serving 303 calories, total fat 22g saturated fat13 g Cholesterol 79 mg Saodium 255 mg Total carbohydrates 1 g Dietary fiber 0 G Protein 24 g
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