Cowboy butter, for topping (optional0(recipe below)
For cowboy butter:
½cupsalted butter, softened
1Tbsp.roasted red pepper, finely diced
1tsp.lemon juiceor the zest of half a lemon
1 ½tsp.garlic powder
1 ½tsp.paprika(optional: smoked paprika)
1tsp.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