Seared Flank Steak with Herb Butter - Blackstone Griddle or Pan Seared
This seared flank steak recipe is a quick and easy way to get a delicious, protein-packed meal on the table. The herb butter adds flavor and richness to the steak, making it a perfect weeknight dinner option.
Combine the butter, parsley, basil, lemon juice, salt, and pepper in a food processor.
Pulse until well combined. Transfer to a piece of parchment paper and form into a log.
Refrigerate until 30 minutes before serving.
Marinade
Place the steak in a shallow dish.
Combine the avocado oil, soy sauce, garlic powder, oregano, and salt in a medium bowl.
Pour over the steak.
Allow to sit at room temperature for 1 hour or refrigerate up to overnight.
Blackstone Griddle
Preheat the griddle to 450° F. (Medium-high)
Cook the steak until lightly charred and an instant-read thermometer reads 125° F (for medium-rare), about 9 to 10 minutes, flipping halfway through.
Transfer to a cutting board and top with half of the herb butter. Allow to rest for 10 minutes. (The steak will continue to rise in temperature to about 130° F.)
Slice the steak against the grain and top with more herb butter if desired.
Skillet
Preheat the skillet to high heat.
Add additional oil to the skillet if desired.
Cook for 5 minutes per side until an instant-read thermometer reads 125° F. (If the steak starts to cook too quickly, turn the heat down to medium.)
Transfer to a cutting board and top with the herb butter. Allow to rest for 10 minutes.
Slice the steak against the grain and top with additional herb butter if desired.