Flank Steak with Charred Scallion & Lime Butter.Photo:Fred Hardy IIKeep this citrusy and flavorful compound butter recipe in your back pocket for busy nights.It turns simple dishes — from grilled chicken and shrimp to seared tofu and steamed vegetables or this 30-minute grilled steak recipe — into something special.Flank Steak with Charred Scallion and Lime Butter8 scallions¼ cup toasted sesame oil, divided1 to 1½ lbs. flank steak (about 1-in. thick), trimmed1¼ tsp. kosher salt, divided¾ tsp. black pepper, divided½ cup (4 oz.) unsalted butter, softened2 tsp. finely grated lime zest plus 1 tsp. fresh juice (from 1 [2-oz.] lime)1 tsp. minced garlic¼ tsp. crushed red pepper1.Trim 6 of the scallions; halve lengthwise. Thinly slice remaining 2 scallions, and set aside.2.Heat 2 tablespoons of the oil in a large cast-iron skillet over high. Add scallion halves, and cook, stirring often, until charred, about 4 minutes. Transfer scallions to a plate. Reduce heat to medium high.3.Add remaining 2 tablespoons oil to skillet. Season both sides of steak with 1 teaspoon of the salt and ½ teaspoon of the pepper. Carefully add steak to hot oil in skillet. Cook, turning once, until a thermometer inserted into thickest portion of meat registers 125° to 130° for medium-rare, 8 to 13 minutes, or until desired degree of doneness. Transfer steak to a cutting board, and let rest 10 minutes.4.Finely chop charred scallions. Place in a medium bowl, and stir in softened butter, lime zest and juice, garlic, red pepper and remaining ¼ teaspoon each salt and pepper5.Slice steak diagonally against the grain; top with scallion-butter mixture and reserved sliced scallions. Serve immediately.Serves:4Active time:30 minutesTotal time:30 minutes
Flank Steak with Charred Scallion & Lime Butter.Photo:Fred Hardy II
Fred Hardy II
Keep this citrusy and flavorful compound butter recipe in your back pocket for busy nights.It turns simple dishes — from grilled chicken and shrimp to seared tofu and steamed vegetables or this 30-minute grilled steak recipe — into something special.Flank Steak with Charred Scallion and Lime Butter8 scallions¼ cup toasted sesame oil, divided1 to 1½ lbs. flank steak (about 1-in. thick), trimmed1¼ tsp. kosher salt, divided¾ tsp. black pepper, divided½ cup (4 oz.) unsalted butter, softened2 tsp. finely grated lime zest plus 1 tsp. fresh juice (from 1 [2-oz.] lime)1 tsp. minced garlic¼ tsp. crushed red pepper1.Trim 6 of the scallions; halve lengthwise. Thinly slice remaining 2 scallions, and set aside.2.Heat 2 tablespoons of the oil in a large cast-iron skillet over high. Add scallion halves, and cook, stirring often, until charred, about 4 minutes. Transfer scallions to a plate. Reduce heat to medium high.3.Add remaining 2 tablespoons oil to skillet. Season both sides of steak with 1 teaspoon of the salt and ½ teaspoon of the pepper. Carefully add steak to hot oil in skillet. Cook, turning once, until a thermometer inserted into thickest portion of meat registers 125° to 130° for medium-rare, 8 to 13 minutes, or until desired degree of doneness. Transfer steak to a cutting board, and let rest 10 minutes.4.Finely chop charred scallions. Place in a medium bowl, and stir in softened butter, lime zest and juice, garlic, red pepper and remaining ¼ teaspoon each salt and pepper5.Slice steak diagonally against the grain; top with scallion-butter mixture and reserved sliced scallions. Serve immediately.Serves:4Active time:30 minutesTotal time:30 minutes
Keep this citrusy and flavorful compound butter recipe in your back pocket for busy nights.
It turns simple dishes — from grilled chicken and shrimp to seared tofu and steamed vegetables or this 30-minute grilled steak recipe — into something special.
Flank Steak with Charred Scallion and Lime Butter
8 scallions
¼ cup toasted sesame oil, divided
1 to 1½ lbs. flank steak (about 1-in. thick), trimmed
1¼ tsp. kosher salt, divided
¾ tsp. black pepper, divided
½ cup (4 oz.) unsalted butter, softened
2 tsp. finely grated lime zest plus 1 tsp. fresh juice (from 1 [2-oz.] lime)
1 tsp. minced garlic
¼ tsp. crushed red pepper
1.Trim 6 of the scallions; halve lengthwise. Thinly slice remaining 2 scallions, and set aside.
2.Heat 2 tablespoons of the oil in a large cast-iron skillet over high. Add scallion halves, and cook, stirring often, until charred, about 4 minutes. Transfer scallions to a plate. Reduce heat to medium high.
3.Add remaining 2 tablespoons oil to skillet. Season both sides of steak with 1 teaspoon of the salt and ½ teaspoon of the pepper. Carefully add steak to hot oil in skillet. Cook, turning once, until a thermometer inserted into thickest portion of meat registers 125° to 130° for medium-rare, 8 to 13 minutes, or until desired degree of doneness. Transfer steak to a cutting board, and let rest 10 minutes.
4.Finely chop charred scallions. Place in a medium bowl, and stir in softened butter, lime zest and juice, garlic, red pepper and remaining ¼ teaspoon each salt and pepper
5.Slice steak diagonally against the grain; top with scallion-butter mixture and reserved sliced scallions. Serve immediately.
Serves:4Active time:30 minutesTotal time:30 minutes
source: people.com
