An herbaceous butter turns grilled sweet corn into a rave-worthy accompaniment to simple grilled flank steak. Source: EatingWell Magazine, July / August 2020

Adam Dolge


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high.

  • 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

420 calories; 26.3 g total fat; 12.6 g saturated fat; 107 mg cholesterol; 730 mg sodium. 590 mg potassium; 20.3 g carbohydrates; 2.3 g fiber; 7 g sugar; 28.3 g protein; 890 IU vitamin a iu; 12 mg vitamin c; 60 mcg folate; 76 mg calcium; 2 mg iron; 62 mg magnesium;