Flank Steak 101 & Chimichurri Butter:

Instructions

1. 01

   Next, season the steak with the salty Cattleman’s California Tri-Tip Rub then follow with the Sweet Heat Rub. This layering system of salty then semi sweet will increase the overall eating experience. Slightly oil the steak and place it on the grill.

2.  

   Ingredients

   • 1 Tablespoon Cattleman’s Californian Tri Tip Rub
   • 2 teaspoons Olive Oil
   • 1 Tablespoon Lanes BBQ Sweet Heat

3. 01

   Stabilize your grill at 550 - 600F. Install a searing surface on the lowest setting of the divide and conquer system.

4. 02

   As the grill is coming to temperature, lightly draw the edge of a knife across each side of the flank steak creating 1/8th of an inch deep slices in a diamond pattern over the entire surface. This is a method called “Scruffing” and increases surface area as well as caramelization and flavor.

5.  

   Ingredients

   • 2 Flank Steaks

6. 04

   Cook each side for around 3 minutes depending on the thickness of your flank then turn. Once flipped, dry baste or season again with the sweet heat and drop the dome to lock in the smoke from the caramelized drippings. Cook for another 3 to 4 minutes.

7. 05

   Flip the steak as much as you like at this point to get even caramelization and reach an internal temperature of 130F.

8. 06

   Remove from the grill, let the steak rest for 7 minutes. Slice once down the center with the grain then slice the steak again into slices across the grain. Toss the sliced steak in the “Board Sauce” aka the minimal juices mixed with seasoning left on the board. Enjoy!

9. 07

   Combine all in a food processor and pulse until fully incorporated.

10.  

    Ingredients

    • 3 Tablespoons Unsalted Butter, Softened
    • 1 Tablespoon Red Wine Vinegar
    • 1 Teaspoon Oregano
    • 1 Cup Parsley
    • ½ Cup Cilantro
    • 1/4 Teaspoon Crushed Red Pepper
    • Cloves Garlic
    • 1 Tablespoon Saica Sicilian Extra Virgin Olive Oil

11. 08

    Using a rubber spatula, transfer the mixture to the center of a piece of wax paper. Roll the paper into a cylinder around the room temp butter mixture and twist the ends in opposite directions giving shape the compound butter. Refrigerate until set, roughly 1 hour. Then slice into ¼ inch thick rounds.