8tablespoonsLand O Lakes® Butter with Olive Oil and Sea Salt
4tablespoonschopped fresh chives
½teaspoonsalt
½teaspoonground pepper
1lemonzested
Miso Chile
8tablespoonsLand O Lakes® Butter with Olive Oil and Sea Salt
2tablespoonswhite miso
1tablespoonSriracha
½tablespoonsfresh lemon juiceplus wedges for serving
Basil Caper
8tablespoonsLand O Lakes® Butter with Olive Oil and Sea Salt
4tablespoonschopped basil
½teaspoonsalt
½ teaspoonground pepper
1tablespoonchopped capers
Chipotle Lime
8tablespoonsLand O Lakes® Butter with Olive Oil and Sea Salt
2tablespoonschopped chipotles in adobo
½teaspoonsalt
1limezested
Instructions
Combine the ingredients for the flank steak marinade. Add the steak and let marinate for 2 hours.
Heat a grill over medium high heat. Remove the steak from the marinade and generously season with salt and pepper. Place the steak on the grill and grill for 4-6 minutes on each side, turning 90 degrees halfway through to get criss-cross grill marks. Cook until medium/medium rare, or medium, depending on your preference, and then remove to a cutting board and let rest for 10 minutes. Slice the flank steak against the grain and serve alongside the 4 compound butters on a board. Serve immediately.
To make the Chive Lemon compound butter:
Combine the Land O Lakes® Butter with Olive Oil and Sea Salt with the chopped chives, salt, pepper and lemon zest. Stir to combine and set aside. Keep it at room temperature if you plan to serve the same day. Otherwise, refrigerate or freeze as directed above.
To make the Miso Chile compound butter:
Combine the Land O Lakes® Butter with Olive Oil and Sea Salt with the white miso paste, Sriracha and lemon juice. Stir to combine and set aside. Keep it at room temperature if you plan to serve the same day. Otherwise, refrigerate or freeze as directed above.
To make the Basil Caper compound butter:
Combine the Land O Lakes® Butter with Olive Oil and Sea Salt with the chopped basil, salt, pepper and chopped capers. Stir to combine and set aside. Keep it at room temperature if you plan to serve the same day. Otherwise, refrigerate or freeze as directed above.
To make the Chipotle Lime compound butter:
Combine the Land O Lakes® Butter with Olive Oil and Sea Salt with the chopped chipotles in adobo, salt, and lime zest. Stir to combine and set aside. Keep it at room temperature if you plan to serve the same day. Otherwise, refrigerate or freeze as directed above.
Notes
Nutrition information is for steak with Chive Lemon Butter.