Grilled Flank Steak with Chimichurri Butter

• Gluten free

• Meat

  • 1 1/2 lbs Beef flank steak

• Produce

  • 2 tbsp Flat leaf parsley, fresh
  • 1 Garlic clove
  • 1 tbsp Oregano, fresh
  • 2 tbsp Vegetable

• Condiments

  • 1 tbsp Soy sauce

• Baking & Spices

  • 2 tbsp Brown sugar, packed light
  • 1/2 tsp Red pepper flakes
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/2 tub Land o lakes butter with olive oil
  • 2 tsp Red wine vinegar

Found on thelittlekitchen.net

Ingredients

• 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
• 2 Tablespoons chopped fresh flat leaf parsley
• 1 Tablespoon chopped fresh oregano
• 1 minced garlic clove
• 1/2 tub Land O Lakes® Butter with Olive Oil

Directions

• 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 a 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 and place on a clean plate and allow meat to rest for about 5 to 6 minutes before slicing. (Make sure to slice against the grain at an angle.) Serve topped with Chimchurri Butter. Serve with mashed potatoes, vegetables and a salad if you wish.