A delicious grilled flank steak topped with a creamy herb butter spread for a flavorful and satisfying meal.
Trim any excess fat or silver skin from the steak.
Trimming the steak ensures even cooking and enhances the presentation.
Combine soy sauce, balsamic vinegar, minced garlic, black pepper, salt, and olive oil in a mixing bowl.
Mixing the marinade thoroughly ensures the flavors are well combined.
Place the steak in a zip lock bag and pour the marinade over it. Seal the bag, removing as much air as possible.
Marinating in a sealed bag helps the steak absorb the flavors evenly.
Refrigerate the steak for at least six hours or overnight.
The longer the steak marinates, the more flavorful it will be.
Mix butter, thyme, basil, and blue cheese in a bowl until smooth. Refrigerate the herb butter.
Refrigerating the butter allows the flavors to meld together.
Remove the steak from the marinade and let it drain.
Patting the steak dry helps achieve a good sear on the grill.
Grill the steak over high heat for about 5 minutes per side for medium-rare.
Use a meat thermometer to ensure the steak reaches your desired doneness.
Spread the herb butter over the steak immediately after removing it from the grill.
The heat from the steak will melt the butter, creating a delicious sauce.
Let the steak rest for 10 minutes before slicing thinly against the grain.
Resting the steak allows the juices to redistribute, keeping it moist.
Serve the steak with the melted butter and juices spooned over the slices.
Garnish with additional fresh herbs for a vibrant presentation.
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