Marinated for extra flavor, this recipe uses flank steak. It’s a less-expensive cut of meat that tenderizes well in a marinade over time, and it’s perfect for serving a crowd.
Recipe tags: beef base, easy difficulty, main, beef, grilling
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 tbsp | Better Than Bouillon® Roasted Beef Base |
| 2 tbsp | olive oil |
| 2 tbsp | red wine vinegar |
| 1 tbsp | ketchup |
| 3 cloves | garlic, minced |
| 1 tsp | freshly cracked black pepper |
| 2 lbs | flank steak |
| ⅓ cup | butter, softened |
| 2 tbsp | finely chopped fresh chives |
Directions
In large bowl, whisk together Roasted Beef Base, oil, vinegar, ketchup, garlic and pepper. Toss with flank steak. Marinate in the refrigerator for at least 1 hour and up to overnight.
Preheat grill to medium-high; grease grates well.
Remove flank steak from marinade and shake off any excess (discard marinade).
Grill steak, turning once, for 8 to 10 minutes or until instant-read thermometer inserted sideways into steak registers 130-135°F for medium-rare. (Alternatively, cook to preferred doneness.) Let rest for 10 minutes.
Meanwhile, in small bowl, stir together butter and chives.
Thinly slice steak against the grain and top with chive butter.
Tip: Serve with grilled asparagus or corn on the cob.