Description
This Grilled Flank Steak with Cilantro Lime Butter is a flavorful, easy-to-make dish perfect for summer barbecues or weeknight dinners. The flank steak is marinated with a blend of spices and grilled to perfection, then topped with a zesty and creamy cilantro lime butter that melts over the warm steak, enhancing every bite with fresh citrus and herb notes.
Ingredients
Scale
Cilantro Lime Butter
- ½ cup salted butter (room temperature, 1 stick)
- 1 tbsp chopped fresh cilantro
- 1 tbsp fresh lime juice (from ½ lime)
- 2 tsp lime zest (from 1 lime)
- 1 tsp finely chopped green onion
- 1 tbsp garlic paste (Gourmet Garden brand or similar)
- 1 tsp kosher salt
- ½ tsp ground black pepper
- 1 tsp mustard powder
Steak and Marinade
- 1 tbsp garlic paste
- 1 tbsp olive oil
- 2 lbs flank steak (at room temperature)
Instructions
- Prepare the Cilantro Lime Butter: In a medium bowl, combine the softened salted butter with chopped fresh cilantro, fresh lime juice, lime zest, finely chopped green onion, garlic paste, kosher salt, black pepper, and mustard powder. Mix thoroughly until all ingredients are well incorporated. Set aside or refrigerate to allow the flavors to meld.
- Prepare the Steak for Grilling: Pat the flank steak dry and rub it evenly with the additional garlic paste and olive oil to ensure it stays moist and flavorful on the grill. Let the steak sit at room temperature for a few minutes to absorb the flavors.
- Grill the Flank Steak: Preheat your grill to medium-high heat. Place the flank steak on the grill grates and cook for about 8-10 minutes per side, or until it reaches your desired level of doneness (medium-rare to medium is recommended for flank steak). Use a meat thermometer to check: 130-135°F for medium-rare, 135-145°F for medium.
- Rest the Steak: Remove the steak from the grill and place it on a cutting board. Let it rest for at least 5-10 minutes to allow the juices to redistribute throughout the meat.
- Slice and Serve: Slice the steak thinly against the grain to maximize tenderness. Top each serving with a generous dollop of the cilantro lime butter, allowing it to melt over the warm steak. Serve immediately.
Notes
- The butter can be prepared a day ahead and refrigerated; just bring it to room temperature before serving for ideal spreading.
- Make sure to slice the flank steak against the grain to ensure tenderness.
- If you don’t have fresh lime, bottled lime juice can be used in a pinch but fresh is preferable for best flavor.
- To add extra char and smokiness, consider using a charcoal grill or adding wood chips to your gas grill.
- For a lower sodium version, reduce the kosher salt in the butter.
