You might remember that I told you awhile back that I was going to try to cook at least one recipe from a cookbook each week, so that the many that I own aren't just sitting on a shelf collecting dust. Well, I haven't one it every week, but I have been doing pretty well. This one has been getting pushed back on the calendar for a few weeks, and I finally got it done! And, it was fan-freaking-tastic! The chipotle-herb butter made the entire meal. I just love the smoky heat of chipotle peppers, mixed with the creamy butter and lime juice...it was just the perfect topper for the steak. I've never made a compound butter before, but now that I have...watch out!!
I paired this with some cilantro rice and a grapefruit margarita (recipes coming soon!) and it was the perfect Friday night meal. Ok, so I may have had more than one margarita...but it was Friday, and they were GOOD! Look for that recipe tomorrow, then you can start this weekend off right! And with this steak, of course, too!
Chipotle-Herb Flank Steak
Source: Pampered Chef - 29 Minutes to Dinner
- 1 lb beef flank steak
- 1 Tbsp canola oil
- Salt and pepper, to taste
- 1 chipotle pepper in adobo
- 1 Tbsp adobo sauce
- 1 lime
- 1 Tbsp chopped cilantro
- 1/4 cup butter, softened
- Preheat oven to 350 degrees F. Heat a skillet or grill pan over medium-high heat for 5 minutes, and brush both sides of steak with oil, and season with salt and pepper. Once the skillet is heated, place the steak in the skillet. Cook the steak for 4 minutes on each side, until browned.
- Place the steak in the oven and roast for 5-7 minutes to reach medium-rare doneness (longer if you want it more done.)
- Remove the pan from the oven, move the steak to a cutting board and tent with foil and let it stand for 5 minutes.
- To make the butter, remove the seeds from the chipotle pepper and finely chop. Combine the chipotle pepper, adobo sauce, cilantro, juice of the lime, and the softened butter in a bowl, and mix well.
- Before serving, microwave for 20 seconds, or until melted.
- Remove foil from steak against the grain into diagonal strips. Plate the steak and spoon butter mixture over the top.