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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.


  • 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

Nutritional Information

  • Calories (kcal) : 390
  • Fat Calories (kcal): 270
  • Fat (g): 30
  • Saturated Fat (g): 14
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 13
  • Cholesterol (mg): 110
  • Sodium (mg): 240
  • Carbohydrates (g): 5
  • Fiber (g): 2
  • Sugar (g): 2
  • Protein (g): 24


  • 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.


Rate or Review

Reviews (7 reviews)

  • Krispie | 08/02/2019

    This is delicious and super easy to make. The first time I did not cook the rub. The second time I did and as other reviewers mentioned, it should not be cooked. It tasted great either cooked or uncooked but the cooked version was difficult to chip out of the saucepan and spread because it hardened into a rock. The avacado butter was excellent. I will definately make again.

  • CuantoBasta | 11/13/2018

    Fantastic! Easy to make

  • VickiRB | 11/04/2018

    My husband and I loved this. Work great. Don't overcook the rub. I ended up making two portions of the rub because we didn't think it was enough to cover the steak properly. My husband grilled it with a little apple wood smoke. Delicious!!

  • RDU | 08/05/2018

    I don't know what these other reviewers are doing but I followed the recipe exactly and my family loved it!

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