Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Flank Steak with Lemon Butter and Chimichurri Sauce
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- #66604
Fresh and herby chimichurri made with fresh parsley along with lemon pepper accented butter turns a great steak into a whole new experience.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 tablespoons butter, softened
2 tablespoons freshly grated lemon zest
4 cloves garlic, peeled
1 cup chopped fresh parsley
1 tablespoon chopped fresh oregano
1/3 cup sherry vinegar
2/3 cup olive oil
1/2 teaspoon crushed red pepper flakes
salt and pepper, as needed
2 pounds flank steak
directions
Preheat the grill to medium-high heat. Lightly oil the grates.
Combine half of the lemon zest with the softened butter and a few grinds of black pepper.
Place the remaining lemon zest in a food processor or blender with the garlic, parsley, oregano, vinegar, olive oil, and crushed red pepper flakes. Process the chimichurri until smooth. Season to taste with salt and pepper.
Season the flank steak with salt and pepper. Place on the grill and cook for 3-4 minutes per side (for medium-rare) or until desired doneness.
Remove the steaks from the grill and brush generously with the lemon butter. Let the steaks rest for 10 minutes then slice thinly across the grain.
Drizzle the sliced steak with the chimichurri sauce and serve immediately.
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