Balsamic Jalapeño Seared Flank Steak with Cowboy Butter Recipe

Will It Skillet?

 

The cast-iron skillet is deeply beloved in Southern kitchens. Its seasoned nature adds a special homemade flavor to every recipe. What’s more, this coveted kitchen tool doubles as a serving piece. So, there’s no need to dirty another dish by transferring your food to a bowl or platter. May these skillet recipes from area locals season your pans with rich flavors and fill your bellies abundantly.

 

Photography by Rich Smith

Balsamic Jalapeño Seared Flank Steak
with Cowboy Butter

Laurie Eismeier, Ooltewah

 

Laurie Eismeier

“What I love about this recipe is how easy it is (really)!  It’s intensely flavorful, and the heat is completely adjustable. The marinade is versatile and will complement most meat. It can be eaten as it is, or used for tacos, fajitas, pasta dishes, and so on.” – Laurie Eismeier 

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Balsamic Jalapeno Seared Flank Steak

 

Serves 6 

Ingredients

  • 2 jalapeños, finely diced
  • 4 cloves of garlic, pressed or finely diced
  • ½ cup fresh parsley or cilantro, chopped
  • ⅓ cup olive oil
  • ¼ cup orange juice
  • 2 Tbsp. key lime juice
  • 3 Tbsp. balsamic vinegar
  • 1 Tbsp. chipotles in adobo, chopped
  • 1 Tbsp. kosher or sea salt
  • 1 Tbsp. cumin
  • 1 Tbsp. Italian seasoning
  • 1 Tbsp. ancho chili powder
  • Cracked black pepper, to taste
  • 2 lbs. flank steak
  • Cowboy butter*, for topping (optional)

Directions

Mix all ingredients except for the flank steak in a gallon-sized Ziploc bag. Add flank steak, and allow the steak to marinate in the refrigerator for a minimum of 4 hours and up to overnight.

Preheat oven to 400°. 

Heat a cast-iron skillet over high heat until a few drops of water sprinkled in the skillet “dance” and evaporate. Add meat and sear for 3-5 minutes on each side, or until a deep brown color is achieved.

Place the skillet in the oven and check meat with a meat thermometer every 5 minutes until desired cook is reached.

Let meat rest for 10 minutes, tented with foil, and slice against the grain. Serve with a pat of cowboy butter.

*For the cowboy butter:

  • ½ cup salted butter, softened
  • 1 Tbsp. roasted red pepper, finely diced
  • 1 tsp. lemon juice or the zest of half a lemon
  • 1½ tsp. garlic powder
  • 1½ tsp. paprika (optional: smoked paprika)
  • 1 tsp. Italian seasoning
  • Cayenne, cracked black pepper, and salt, to taste

Mix all ingredients together and place on a sheet of plastic wrap. Form into a log shape, roll up in the plastic wrap, and twist the ends. Tuck ends underneath the roll of butter and refrigerate. Unwrap and slice to serve.

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Balsamic Jalepeno Seared Flank Steak

Balsamic Jalapeño Seared Flank Steak with Cowboy Butter

Laurie Eismeier
Course Main Course
Cuisine American
Servings 6 servings

Equipment

  • Cast Iron Skillet

Ingredients
  

For steak:

  • 2 jalapeños, finely diced
  • 4 cloves of garlic, pressed or finely diced
  • ½ cup fresh parsley or cilantro, chopped
  • cup olive oil
  • ¼ cup orange juice
  • 2 Tbsp. key lime juice
  • 3 Tbsp. balsamic vinegar
  • 1 Tbsp. chipotles in adobo, chopped
  • 1 Tbsp. kosher or sea salt
  • 1 Tbsp. cumin
  • 1 Tbsp. Italian seasoning
  • 1 Tbsp. ancho chili powder
  • Cracked black pepper, to taste
  • 2 lbs. flank steak
  • Cowboy butter, for topping (optional0 (recipe below)

For cowboy butter:

  • ½ cup salted butter, softened
  • 1 Tbsp. roasted red pepper, finely diced
  • 1 tsp. lemon juice or the zest of half a lemon
  • 1 ½ tsp. garlic powder
  • 1 ½ tsp. paprika (optional: smoked paprika)
  • 1 tsp. Italian seasoning
  • Cayenne pepper, to taste
  • Cracked black pepper, to taste
  • Salt, to taste

Instructions
 

For the steak:

  • Mix all ingredients except for the flank steak in a gallon-sized Ziploc bag. Add flank steak, and allow the steak to marinate in the refrigerator for a minimum of 4 hours and up to overnight.
  • Preheat oven to 400°. 
  • Heat a cast-iron skillet over high heat until a few drops of water sprinkled in the skillet “dance” and evaporate.
  • Add meat and sear for 3-5 minutes on each side, or until a deep brown color is achieved.
  • Place the skillet in the oven and check meat with a meat thermometer every 5 minutes until desired cook is reached.
  • Let meat rest for 10 minutes, tented with foil, and slice against the grain. Serve with a pat of cowboy butter.

For the cowboy butter:

  • Mix all ingredients together and place on a sheet of plastic wrap.
  • Form into a log shape, roll up in the plastic wrap, and twist the ends. Tuck ends underneath the roll of butter and refrigerate.
  • Unwrap and slice to serve.
Keyword cast iron skillet, cowboy butter, flank steak, jalapeno, steak
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