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Recipe

Grilled Chili-Garlic Flank Steak with Avocado Butter

Servings: 4 to 6

You don’t have to use all of the butter on this steak, but it’s so good, you just might. Any leftover would be great on fish, breaded chicken cutlets, baked potatoes, or rice.

Ingredients

  • 4 oz. (8 Tbs.) unsalted butter, at room temperature
  • 1/2 large ripe Hass avocado, cut into small dice
  • 2 Tbs. finely chopped fresh cilantro
  • 2 tsp. fresh lime juice
  • 1 tsp. finely chopped serrano
  • 1 tsp. toasted ground coriander
  • Kosher salt
  • 2 Tbs. olive oil
  • 2 tsp. granulated garlic
  • 2 packed tsp. dark brown sugar
  • 1 tsp. chili powder
  • Freshly ground black pepper
  • 1-1/2 to 2 lb. flank steak

Preparation

  • In a medium bowl, combine the butter, avocado, cilantro, lime juice, serrano, coriander, and 1/2 tsp. salt, and mix well. Cover with plastic wrap and refrigerate.
  • In a small saucepan over medium heat, combine the oil, garlic, brown sugar, chili powder, 1/2 tsp. salt, and 1/2 tsp. pepper. Cook, stirring occasionally, until the sugar dissolves, about 2 minutes. Allow the mixture to cool, then rub it all over the steak. Let sit for 15 to 30 minutes.
  • Meanwhile, prepare a medium-high (400°F to 475°F) gas- or charcoal-grill fire, or heat a grill pan to medium high. Grill the steak, flipping once, until medium rare (125°F to 130°F), about 8 minutes. Transfer to a cutting board, smear with a good amount of the butter, tent with foil, and let rest for 5 to 10 minutes. Slice against the grain and serve with the remaining butter, if you like.

Reviews

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Reviews

  • User avater
    alec4444 | 07/12/2018

    To be fair, I think this recipe has potential. But the recipe has a flaw. It reads, "In a small saucepan over medium heat, combine the oil, garlic, brown sugar, chili powder, 1/2 tsp. salt, and 1/2 tsp. pepper. Cook, stirring occasionally, until the sugar dissolves, about 2 minutes."

    I read this, and thought, "Sugar dissolves in oil?" I tried. Granular as ever, the sugar burned, having never dissolved. Because sugar doesn't dissolve in oil. I Googled it of course, and Google went a bit further, "Oil molecules are not polar so they cannot dissolve either the coloring or the sugar." (source: middleschoolchemistry.com) So you're not crazy, it's not happening.

    After not dissolving or burning it on try #2, I got to have the end result. I think the butter needed more salt, and the chile oil needed more kick. The sugar kind of burned on the outside, so the sweetness was replaced with too much char. (I used a charcoal grill to cook the steak).

    So the next time I try this, I'd do these things:
    1) Add more salt to the butter. Maybe start with 50% more, though my guess is 2x would be right.
    2) Don't put sugar in the oil. Instead, add a 1/4 tsp of cayenne to it instead.
    3) After grilling, I'd add a light coating of agave syrup, brushed on super thin. Then add the avocado butter.

    Cheers!

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