FCSIP134.pdf

4 oz. (8 Tbs.) unsalted

butter, at room

temperature

½ large ripe Hass avocado,

cut into small dice

2 Tbs. finely chopped

fresh cilantro

2 tsp. fresh lime juice

1 tsp. finely chopped

serrano

1 tsp. toasted ground

coriander

Kosher salt

2 Tbs. olive oil

2 tsp. granulated garlic

2 packed tsp. dark

brown sugar

1 tsp. chili powder

Freshly ground

black pepper

1½ to 2 lb. flank steak

In a medium bowl, combine

the butter, avocado, cilantro,

lime juice, serrano, coriander,

and ½ tsp. salt, and mix well.

Cover with plastic wrap and

refrigerate.

In a small saucepan over

medium heat, combine

the oil, garlic, brown sugar,

chili powder, ½ tsp. salt, and

½ tsp. pepper. Cook, stirring

occasionally, until the sugar

dissolves, about 2 minutes.

Allow the mixture to cool,

then rub it all over the steak.

Let sit for 15 to 30 minutes.

Meanwhile, prepare a

medium-high (400°F to

475°F) gas- or charcoal-grill

fire, or heat a grill pan to

medium high. Grill the steak,

flipping once, until medium

rare (125°F to 130°F), about

8 minutes. Transfer to a

cutting board, smear with a

good amount of the butter,

tent with foil, and let rest for

5 to 10 minutes. Slice against

the grain and serve with the

remaining butter, if you like.

grilled porterhouse

steak with

chimichurri sauce

This take on the classic Argentin-

ean condiment includes a little

heat in the form of a jalapeño; it’s

a perfect pairing for a big, beefy

porterhouse steak. Finish with a

little flaky sea salt before serving,

if you like. (See the photo on p. 22.)

Serves 4

1 2-inch-thick porterhouse steak

(about 2¾ lb.)

Kosher salt and freshly ground

black pepper

1½ cups coarsely chopped fresh

flat-leaf parsley

1 cup coarsely chopped fresh

cilantro

¾ cup extra-virgin olive oil;

more as needed

1 Tbs. sherry vinegar; more

as needed

2 medium cloves garlic

1 small jalapeño

Season the steak well with salt and

pepper. Let sit at room temperature

for at least 1 hour or refrigerate uncov-

ered for up to 48 hours. Meanwhile,

make the chimichurri: In a blender,

purée the parsley, cilantro, oil, vinegar,

garlic, jalapeño, 1 tsp. salt, and ¼ tsp.

pepper, adding more oil as needed.

Transfer to a small bowl and season

to taste with more salt and vinegar, if

needed.

If the steak is refrigerated, let it

come to room temperature before

grilling. For a charcoal grill, light a

chimney starter full of charcoal and

bank the coals against one side of the

grill. For a gas grill, start with all burners

on medium high and then turn off one

or more of the burners to create a hot

zone and a cool zone.

Pat the steak dry and grill over the

hottest part of the grill, rotating it

occasionally to create a crust, until

well browned on one side, 2 to 4 min-

utes. Flip and sear the other side.

Move the steak to the cooler part

of the grill, cover, and cook to your

desired doneness (about 14 to

18 minutes for medium rare). Let

rest 5 to 10 minutes before serving

with the chimichurri sauce.

STEAKS & CHOPS

COVER RECIPE

grilled chili-garlic flank steak with avocado butter

You don’t have to use all of the butter on this steak, but it’s so good, you just might.

Any leftover would be great on fish, breaded chicken cutlets, baked potatoes, or

rice. Serves 4 to 6

24 GRILLING 2019