Creole‑Rubbed Flank Steak with Herb Butter
Difficulty: Beginner
Prep Time: 20 min
Serves: 6
Attribute: Draeger’s Cooking School
Ingredients
- ½ stick unsalted butter, softened to room temperature
- 2 teaspoons fresh thyme, minced
- 2 teaspoons fresh parsley, minced
Creole Rub:
- 1 ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper
- 1 ½ pounds flank steak
- Maldon Sea Salt Flakes for garnish at end if desired
Directions
In a small bowl, combine butter, thyme and parsley. Transfer mixture to a piece of parchment paper and shape into a 1-inch diameter log. Roll tightly, twisting the ends to seal. Place log in the refrigerator to firm up while you cook the steaks.
Preheat grill pans on medium high, and preheat oven to 400°F.
Combine all ingredients for Creole rub in a small bowl. Lay out flank steak on a baking sheet and pat dry with a paper towel. Rub both sides of steak with a generous amount of Creole seasoning.
Lightly oil the grill pans. Grill steak for approximately 4 minutes on each side, then place pan in a 400 ºF oven for 8-10 minutes for medium-rare (130º to 135ºF.) Remove steak from heat and allow to rest 5 minutes, covered loosely with aluminum foil. Slice steak into ¼-inch-thick diagonal slices and place on a large platter. Slice ¼–inch-thick pieces of herb butter from log and place on top of steak. Serve immediately.
