Flank Steak with Charred Scallion & Lime Butter
Keep this 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-into something special
Ingredients
- 8 scallions
- ¼ cup toasted sesame oil divided
- 1 to 1½ Ibs. flank steak about 1-in. thick, trimmed
- 1¼ tsp. kosher salt divided
- 3 tsp. black pepper divided
- ½ cup 4 oz. unsalted butter, softened
- 2 tsp. finely grated lime
- zest plus 1 tsp. fresh juice from lime
- tsp. minced garlic
- ¼ tsp. crushed red pepper
Instructions
- Trim 6 of the scallions; halve lengthwise. Thinly slice remaining 2 scallions, and set aside.
- 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.
- 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.
- 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
- Slice steak diagonally against the grain; top with scallion-butter mixture and reserved sliced scallions. Serve immediately.
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