An herbaceous butter turns grilled sweet corn into a rave-worthy accompaniment to simple grilled flank steak.

Adam Dolge
Source: EatingWell Magazine, July / August 2020
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Ingredients

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Directions

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  • Preheat grill to medium-high.

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  • Combine butter, basil, chives, parsley, lemon juice, thyme and 1/4 teaspoon each salt and pepper in a food processor. Pulse until well combined, scraping down the sides as necessary.

  • Brush steak with oil and sprinkle with 1/2 teaspoon salt and the remaining 1/2 teaspoon pepper. Grill the steak, flipping occasionally, until slightly charred and an instant-read thermometer inserted in the center registers 125 degrees F for medium-rare, 8 to 10 minutes. Transfer to a clean cutting board and let rest for 10 minutes. Spread 1 tablespoon of the herb butter on the steak.

  • Meanwhile, grill corn, turning occasionally, until slightly charred and tender, 6 to 8 minutes. Transfer to the cutting board. Spread the remaining herb butter on the corn.

  • Thinly slice the steak against the grain and sprinkle with the remaining 1/4 teaspoon salt. Serve the steak and corn sprinkled with feta and more parsley, if desired.

Nutrition Facts

419.9 calories; protein 28.3g 57% DV; carbohydrates 20.3g 7% DV; exchange other carbs 1.5; dietary fiber 2.3g 9% DV; sugars 6.9g; fat 26.3g 41% DV; saturated fat 12.6g 63% DV; cholesterol 107.3mg 36% DV; vitamin a iu 890.4IU 18% DV; vitamin c 12.3mg 21% DV; folate 60.1mcg 15% DV; calcium 76.5mg 8% DV; iron 2.4mg 13% DV; magnesium 62.1mg 22% DV; potassium 589.7mg 17% DV; sodium 730.3mg 29% DV.