If you have been to my house for dinner in the last few months, there is a good chance that I have made you this steak for dinner. I think that this was my 5th time making this. I love this recipe. It is easy, and incredibly delicious. I like to use flank steak, but you could use skirt, sirloin, whatever you like. The garlic butter “sauce” is more like butter and minced garlic melted together. The garlic mellows as it melts into the butter, so it is not as strong as it sounds. Pour the sauce over the flank steak and top with lots of chopped parsley. I serve it with grilled asparagus, and if I am really inspired, baked potatoes with my homemade ranch. It might sounds a little weird, but it is basically herb sour cream. Perfect for summer grilling.
We did The Color Run this weekend, and I have to say, I have never been more proud of my children. My little guy does not like to be dirty – at all. He was such a trooper and had the best attitude. He did not complain once and had a smile on his face the entire time. My other littles were equally amazing. We had planned on just walking it, but they wanted to run and ran at least half of it. It really is the happiest 5k on the planet. The race is not timed, is super organized, and meant for people of all ages. Lots of kids, parents with strollers, and pretty much every age group is represented. Some run, some walk, everyone has a great time. I think that I will be scrubbing the blue out of my skin and scalp for the next few days, but it was well worth it. If it comes to your city, I highly recommend signing up. Ava told me that it was the most fun that she has ever had.
Garlic Butter Sauce:
1/2 cup butter
4 cloves garlicsalt
1/4 cup flat leaf parsley, chopped
I am not a huge kitchen gadget kind of girl, but I am loving this garlic twist. Use the bottom to crack the skins off of the garlic, and add the garlic and twist it around until it is minced. I usually use my microplane to mince garlic, but this works great if you need quite a few.
Take the steak out of the fridge 30 minutes before you are ready to grill. It was pouring outside, so I grilled mine on my indoor grill. But I prefer to cook it outside on the grill. Heat to high heat, and cook 4 to 6 minutes on each side.
Cover the cooked steak with aluminum foil and let rest for 10 minutes. This is a really important step. If you try to slice your steak without letting it rest, the juices will release and it will dry out.
- flank steak (or skirt, or really whatever cut you like)
- olive oil
- salt and pepper
- 3 garlic cloves
- fresh thyme sprigs
- fresh rosemary sprigs
- 1/2 cup butter
- 4 cloves garlicsalt
- 1/4 cup flat leaf parsley, chopped
- A few hours before you want to grill, marinate your steak. Season well with salt and pepper. Drizzle with olive oil and rub with garlic cloves. Lay fresh herbs underneath and on top of steak. Cover with plastic wrap and chill in the fridge for a few hours.
- Take the steak out of the fridge 30 minutes before you are ready to grill. It was pouring outside, so I grilled mine on my indoor grill. But I prefer to cook it outside on the grill. Heat to high heat, and cook 4 to 6 minutes on each side. Flank steak is best cooked medium-rare to medium. If it is cooked further than that, it is not as tender. Cover the cooked steak with aluminum foil and let rest for 10 minutes. This is a really important step. If you try to slice your steak without letting it rest, the juices will release and it will dry out.
- While the steak is resting, start the butter sauce. Add a stick of butter, 4 cloves of minced garlic, and a generous pinch of salt to a saucepan. Melt over medium-low heat. The garlic will slowly cook in the butter. Slice the flank steak against the grain as thinly as possible. Pour garlic butter over steak and sprinkle with chopped parsley.