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Grilled Steak with Cilantro-Lime Butter

Fire up the grill (or a hot cast-iron skillet) for a steakhouse-worthy flank or skirt steak kissed with smoky char.
Print Recipe
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 380kcal

Ingredients

  • 1 1/2 lb flank or skirt steak sub: rib-eye, hanger, or bavette
  • 1 tbsp avocado oil sub: olive oil, ghee
  • 4 tbsp unsalted butter softened; sub: ghee or dairy-free spread
  • 2 tbsp fresh cilantro minced; sub: parsley
  • 2 tsp lime juice & zest sub: lemon juice
  • Salt & pepper to taste; sub: chili-lime seasoning

Instructions

  • Season: Pat steak dry. Rub with oil, salt, and pepper (plus chili powder if desired).
  • Grill / Sear: Preheat grill to high or heat cast-iron over medium-high. Grill 5–6 min per side to medium-rare (130°F).
  • Rest: Transfer to board; tent with foil 5 min. Resting keeps those juices locked in.
  • Butter: Mash butter with cilantro, lime juice, zest, salt. Chill 3 min to set.
  • Serve: Slice steak against the grain, top with generous pats of cilantro-lime butter, and garnish with extra lime wedges.

Nutrition

Serving: 1serving | Calories: 380kcal | Protein: 31g | Fat: 29g
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