Creole-Rubbed Flank Steak with Herb Butter - Draeger's Market
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Cooking tools:
- Grill pan
- Instant-read thermometer
- Oven
- Stove
- Refrigerator
- Chef's knife
- Cutting board
- Mixing bowl
- Parchment paper
- Baking sheet
- Paper towel
- Aluminum foil
- Serving platter
- Measuring spoon
Ingredients
- ½ stick unsalted butter, softened to room temperature
- 2 teaspoons fresh thyme, minced
- 2 teaspoons fresh parsley, minced
- 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
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Creole Flank Steak with Sautéed Vegetables and Cheese Grits | Beef Loving Texans | Beef Loving Texans is your one-stop information center for beef recipes, cooking techniques and real life stories. Lean more about beef today. Brought to you by the Texas Beef Council.
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