Wednesday, July 25, 2018

Grilled Chili-Garlic Flank Steak with Avocado Butter

One of the best parts of owning a home is that we now have a grill in our backyard!  This steak is super flavorful and delicious, and is easy to prepare.  The recipe makes more avocado butter than you'll need, but it keeps well in the fridge and makes for a killer toast-topper! Make some grilled bread on the side for a great accompaniment. 

Grilled Chili-Garlic Flank Steak with Avocado Butter (adapted from Fine Cooking)

4 ounces softened, unsalted butter
1/2 large ripe avocado, finely diced
Juice of 1 lime
1/2 jalapeno, finely diced
1 tsp ground coriander
Kosher salt
2 T olive oil
2 tsp granulated garlic
2 packed tsp brown sugar
1 tsp chili powder
Freshly ground black pepper
1-1/2 to 2 pounds flank steak

1. In a medium bowl, stir together the butter, avocado, lime juice, jalapeno, coriander, and a generous pinch of salt.  Mix well, cover with plastic wrap, and store in the fridge until ready to serve.
2. In a small saucepan over medium heat, stir together the olive oil, garlic, brown sugar, chili powder, 1/2 tsp kosher salt, and several grinds of black pepper.  Stir until the sugar dissolves, about 2 minutes.  Let cool slightly, then rub all over the steak.  Let sit for 15-30 minutes.
3. Prepare a medium-high grill.  Grill the steak, flipping once, until medium rare (about 4 minutes per side, 8 minutes total).  Transfer to a cutting board, smear with a good amount of the butter, tent with foil, and let rest 5-10 minutes.
4. Slice the steak against the grain and serve with the remaining butter.  Grilled bread is fantastic on the side!

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