Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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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Recipe Summary

active:
30 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

420 calories; protein 28.3g; carbohydrates 20.3g; dietary fiber 2.3g; sugars 6.9g; fat 26.3g; saturated fat 12.6g; cholesterol 107.3mg; vitamin a iu 890.4IU; vitamin c 12.3mg; folate 60.1mcg; calcium 76.5mg; iron 2.4mg; magnesium 62.1mg; potassium 589.7mg; sodium 730.3mg.
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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/16/2020
Loved this! Hardest part of following this recipe was chopping the herbs. I should have just used my food processor, but I will do that when I make this again. Read More