Thursday, January 20, 2011

Dry-Rubbed Flank Steak with Basil Butter

I typically marinade my flank steak in an olive-oil based marinade, but this time I decided to use a dry rub. It added a lot of flavor in very little time. It was also great served with the basil butter. I have been without a supplier of grass-fed butter for a while, desperately hanging on to my one last pound of butter in the freezer. I am SO happy that my husband can now pick up Amish hand-rolled butter at CrossFit Carbon through their program with A little butter goes a long way so, if you can tolerate a little dairy, indulge sparingly.

Adapted from

Serves 4.

1 1 1/2- to 2-pound flank steak
3 Tbsp softened grass-fed butter
2 Tbsp chopped fresh basil
2 Tbsp sweet smoked paprika
2 Tbsp garlic powder
2 Tbsp extra virgin olive oil
1 Tbsp chili powder
2 tsp ground mustard
1 tsp dried basil
1 tsp dried thyme
1/2 tsp sea salt plus a dash for the butter
freshly ground pepper


  1. In a small bowl, combine butter and fresh basil. Season with salt and pepper. Refrigerate.
  2. Preheat grill to medium high.
  3. Cut a shallow 1-inch grid pattern in the top and bottom of steak with a sharp knife, being careful not to cut through the steak. This step is optional but does help to infuse the flavor.
  4. In a small bowl, combine paprika, garlic powder, olive oil, chili powder, mustard, dried basil, thyme, and 1/2 tsp salt.
  5. Rub mixture into both sides of flank steak.
  6. Grill right away or let steak marinade at room temperature for 30 minutes to absorb flavors.
  7. Grill steak to your desired degree of doneness, about 5 minutes on each side. Let steak rest, under loosely tented foil, for 3-5 minutes. Thinly slice against the grain. 
  8. Serve with beet and peach salad or your favorite vegetable side.

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