- Prep time 25 minutes
- Total time 1 hour & 30 minutes
- Portion size 4 servings
Flank Steak & Roasted Peppers:
In bowl, using wooden spoon, stir together butter, shallot, parsley, tarragon, lemon zest and juice, and pepper. Spread piece of plastic wrap on flat work surface; place butter mixture on top. Using plastic wrap, shape butter into compact cylinder, about 1 1/2 inches in diameter, then seal the ends well. Refrigerate until butter is firm, about 1 hour. (Make-ahead: Can be stored in the refrigerator for up to 3 days or placed in airtight container and frozen for up to 1 month.)
Flank Steak & Roasted Peppers
Place steaks on plate and season with salt and pepper. Let rest at room temperature for 20 minutes.
Preheat barbecue to medium-high heat (about 375°F); grease grill. Brush peppers with oil; season with salt and pepper. Place steaks and peppers on grill and close lid. Cook peppers until tender and marked, turning halfway through grilling time, 6 to 8 minutes, and grill steaks until desired doneness, turning halfway through grilling time, 8 to 10 minutes for medium-rare. Place peppers on plate. Place steaks on cutting board and tent with foil; let rest for 5 minutes.
Remove Herbed Butter from plastic wrap. Using hot knife, cut 4 slices of butter, each about 1/2-inch thick (reserve remaining butter for another use). Divide steaks and mini peppers among plates and top each steak with slice of Herbed Butter.
Serve this dish with a side of Caesar-Style Grilled Iceberg Wedges.
Nutritional facts PER SERVING: about
- Iron 2.3 mg
- Fibre 1 g
- Sodium 250 mg
- Sugars 3 g
- Protein 32 g
- Calories 330
- Total fat 20 g
- Cholesterol 115 mg
- Saturated fat 10 g
- Total carbohydrate 5 g