5-Ingredient Grilled Flank Steak with Chile Butter

Flank steak is swift and straightforward to grill. This 5-ingredient dish elevates it with a sweet, zesty chili butter bursting with taste. It can be served within 20 minutes.

I enjoy grilling flank steak due to its rapid cooking time and consistent tenderness, juiciness, and flavor.

The spicy-sweet chili butter in this dish is simple to create using a food processor. Spoon it atop the steak immediately after it comes off the grill, and it transforms into a mouth-watering sauce.

This recipe originates from my book 5-Ingredient Cooking for Two: Purchase 5-Ingredient Cooking for Two today!

Is flank steak a suitable cut of beef for grilling?

I relish grilling flank steak. It stands out as an excellent versatile steak that is ideal for grilling. It cooks swiftly and remains tender, juicy, and flavorful.

Grill it to just medium-rare or medium, allow it to rest for several minutes after taking it off the heat, and then slice it thinly against the grain.

Flank steak is generally best when marinated prior to grilling, but the chili butter in this recipe contributes so much flavor that marination isn’t essential. Consequently, this recipe is incredibly quick to prepare.

How long should you grill flank steak?

Flank steak is fairly lean, so to prevent it from drying, avoid overcooking it. I prefer flank steak cooked to medium-rare. If you prefer your steak a bit more cooked, prepare it to medium.

For medium-rare, grill your flank steak for 4 to 5 minutes on the first side and 3 to 4 minutes on the second side. For medium, cook it an extra minute or two on each side.

What ingredients are needed for this recipe?

This is a 5-ingredient recipe! All you need includes:

• Flank steak (or you may opt for skirt steak, flat-iron, or another suitable grilling steak)
• Butter
• Chile paste
• Garlic
• Honey

How do you prepare grilled flank steak with chili butter?

This is an exceptionally simple recipe that takes merely 20 minutes to make. Here are the instructions:

1. In a food processor, blend the butter, chile paste, garlic, honey, and a pinch of salt until smoothly combined.
2. Season the steak with salt and pepper.
3. Grill the steak over medium-high heat until it reaches medium-rare or medium.
4. Take the steak off the grill and spoon the chile butter on top. Allow it to rest for 5 to 10 minutes.
5. Slice the steak thinly against the grain and serve immediately.

What type of chile paste do you recommend?

I prefer an Asian-style chile paste, which is also referred to as sambal oelek. I appreciate this paste because it provides the flavor of ground chiles.

You can also utilize North African chile paste, harissa, or sriracha.

If those options aren’t available, you can substitute crushed red pepper flakes or ground cayenne pepper.

What do you pair with this dish?

I enjoy serving this steak as part of a summer barbecue spread alongside smoked baked beans and Watermelon Feta Salad, grilled vegetables such as asparagus or zucchini, or with a leafy salad of greens like lettuce, baby spinach, or arugula.

Serve some crusty bread on the side for soaking up the incredibly delicious melted butter/sauce. The chili butter would be fantastic on cornbread!

My family also enjoys this steak chopped and used as a filling for soft tacos or as a topping for tostadas, complemented with shredded lettuce and pico de gallo.

For another simple and impressive meat entrée, consider trying this Pan Seared Pork Tenderloin.

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