I’m excited to announce that I am partnering again this year with Land O’Lakes on the Kitchen Conversations panel to bring you wonderful recipes with what else…my favorite ingredient: butter!
Raise your hand if you like steak as much as I do. I love grilled steak so much! I used the opportunity to make a fun AND easy recipe with Land O Lakes® Butter with Olive Oil. The marinade for this beef flank steak is a little sweet, a little salty and a teeny bit spicy. Then, I topped it off with the spreadable herb butter mixture called Chimichurri Butter. I call it that because there’s fresh parsley and oregano in the compound butter. It’s heaven. Seriously. Serve this steak with mashed potatoes, your favorite vegetable and salad. Dinner will be amazing. I know you’ll love it!
Be sure to check out the other panelists’ recipes: The Pioneer Woman, Fifteen Spatulas, A Farmgirls Dabbles, Two Peas and Their Pod, Picky Palate, Bake at 350, A Spicy Perspective and The Novice Chef!
Here’s the step by step for making the grilled steak.
Put the marinade together. It takes seconds.
Add the beef flank steak. I cut it in half because I was afraid it wouldn’t fit on my grill pan. (But of course it did fit.) If you’re going to cook this right away, leave the baking dish on the counter for 20 minutes. This gives the beef a chance to get closer to room temperature.
If you’re not cooking this dish for a few hours, cover it and put it back in the refrigerator.
Making the Chimichurri Butter takes just a couple of minutes. First, chop up the herbs and garlic.
Add half of the tub of Land O Lakes® Butter with Olive Oil. It’s made from simple ingredients you can actually pronounce, like sweet cream, olive oil and salt.
Mix together thoroughly and place in the refrigerator. The Butter with Olive Oil is spreadable, so it makes making mixing up a compound butter super-fast!
Heat the grill pan for 5 minutes and add oil, if needed.
Allow the steak to rest before slicing. This is very important!
This dish is super simple, which is my favorite kind of dish to cook. The level of flavors from the marinade and the Chimichurri Butter play nicely together. The butter compound is necessary for this dish. The freshness of the herbs and the butter go really well with the steak, and add a little something extra!
Grilled Flank Steak with Chimichurri Butter Recipe
Yield: Serves 4 to 6
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Steak and Marinade
- 2 tablespoons vegetable, canola or grape seed oil
- 1/2 teaspoon salt
- 2 tablespoons (or 1 1/2 teaspoons) packed light brown sugar
- 1 tablespoon soy sauce
- 2 teaspoons red wine vinegar
- 1/2 teaspoon crushed red pepper flakes
- 1 1/2 pounds beef flank steak
Mix oil, salt, brown sugar, soy sauce, red wine vinegar and red pepper flakes with a whisk in a large baking dish or bowl. Trim any excess fat off of the flank steak and cut into two if necessary. Add steak to the bowl and allow to marinate on the counter for 20 to 25 minutes.
Cut up herbs and garlic and mix in a small bowl with 1/2 of an 8 oz. tub of Land O Lakes® Butter with Olive Oil. Place in the refrigerator.
Heat grill pan on medium high (oil pan if necessary) for 5 minutes. Add steaks to the grill pan and cook for 3 to 4 minutes on each side. Turn again and cook about 1 minute on each side. Remove from pan, place on a clean plate and allow meat to rest for about 5 to 6 minutes before slicing. Top with Chimichurri Butter.
Serve with mashed potatoes, vegetables and a salad, if you wish.
Disclosure: The Little Kitchen has partnered with Land O'Lakes for an exclusive endorsement of Land O Lakes® Butter for their Kitchen Conversations blogger program. This blog post is sponsored by Land O'Lakes.