Get tips on how to get your ceramic grill to quickly reach the perfect searing temperature, and enjoy the deliciousness of flank steak with Chimichurri Butter. 
Flank Steak
Eric Gephart
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
1
Prep Time
20 minutes
Cook Time
20 minutes
Calories
1083
Chef Eric from Kamado Joe shows us how to get a ceramic grill to a high searing temperature quickly. Then he makes an amazing Flank Steak recipe with Chimichurri Butter.
Ingredients
- 1 Flank Steak
1 Tablespoon Lane’s BBQ Q-Nami Seasoning
- 3 Tablespoons Unsalted Butter, Softened
- 1 Tablespoon Red Wine Vinegar
- 1 Teaspoon Oregano
- 1 Cup Parsley
- ½ Cup Cilantro
- 1/4 Teaspoon Crushed Red Pepper
- Cloves Garlic
1 Tablespoon Extra Virgin Olive Oil
For Chimichurri Butter:
Directions
- Combine all in a food processor and pulse until fully incorporated.
- Using a rubber spatula, transfer the mixture to the center of a piece of wax paper. Roll the paper into a cylinder around the room temp butter mixture and twist the ends in opposite directions giving shape the compound butter. Refrigerate until set, roughly 1 hour. Then slice into ¼ inch thick rounds.
Parchment to shape. As grill comes to temperature, place a Cast Iron Grill Grate at the center level of the Divide & Conquer System.
Recipe Note
You might also enjoy: Picanha with Garlic Butter
Nutrition
Nutrition
- Serving Size
- 4 oz
- per serving
- Calories
- 1083
Amount/Serving % Daily Value
- Carbs
- 7 grams
- Protein
- 92 grams
- Fat
- 76 grams
- Sodium
- 464 milligrams
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