Lunch: Grilled Flank Steaks with Herb Butter Recipe

Recipe by Woman's Day Kitchen Butter is the secret weapon at steakhouses—adding a pat or two to cooked meat makes it unbelievably succulent. Borrow the idea but make it even better by blending it with chopped chives, parsley, fresh thyme and pepper.

Ingredients

1/2 c. unsalted butter
1/4 c. fresh flat-leaf parsley
2 tbsp. Chopped chives
1 tbsp. fresh thyme leaves
Kosher salt and pepper
1 1/2 lb. flank steak
1 tsp. garlic powder
1 tsp. paprika

Instructions

In a medium bowl, combine the butter, parsley, chives, thyme and 1/4 tsp pepper. Transfer the butter to a piece of plastic wrap and roll into a log. Freeze until firm, about 10 minutes and up to 3 months.
Heat a grill or grill pan to medium-high. Rub the steak with the garlic powder, paprika, 1/4 tsp salt and 1 tsp pepper.
Grill steak to desired doneness, 5 to 6 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing. Slice the herb butter and serve with the steak.

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