Chipotle-Rubbed Flank Steak with Garlic-Lime Butter
Prep: 15 minutes plus standing
Grill: 6 minutes • Serves: 4
1/4 cup Challenge® Unsalted Butter, softened
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon garlic powder
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon lime zest
2 teaspoons chipotle powder
1 teaspoon Domino® Brown Sugar
1/2 teaspoon onion powder
1 Creekstone Farms® Beef Flank Steak (about 1-1/2 pounds)
1 tablespoon Pompeian® Extra Virgin Olive Oil
1. Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, stir butter, cilantro, lime juice, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, pepper and lime zest. Makes about 1/4 cup.
2. In small bowl, whisk chipotle powder, sugar, onion powder, and remaining 1/2 teaspoon each garlic powder and salt. Brush steak with oil; rub with chipotle powder mixture.
3. Place steak on hot grill rack; cover and cook 6 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steak to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.) Slice steak across the grain; serve topped with Garlic-Lime Butter.
Approximate nutritional values per serving (4-1/2 ounces steak, 1 tablespoon butter):
381 Calories, 25g Fat (12g Saturated), 128mg Cholesterol,
470mg Sodium, 3g Carbohydrates, 1g Fiber, 34g Protein