Chef Jamie Thompson of Gourmet Fusions shares a recipe for flank steak with red pepper butter.
1276 per serving
- Flank Steak
- 4 MSR 3 Olive Oil
- 4 MSR 3 Balsamic Vinegar
- 1 pounds Butter
- 8 MSR 3 Gourmet Fusions Red Pepper Sauce Base
Marinate Flank Steak in olive oil, balsamic vinegar and 2floz of Gourmet Fusions Red Pepper Sauce Base and salt & pepper to taste, for 6-8 hours (overnight is best). Take softened butter and use a hand or stand mixer with the paddle attachment to really soften the butter, then add 6floz of Gourmet Fusions Red Pepper Base and mix it in completely. Place the butter on plastic wrap and roll to make one long tube. This can stay in your freezer and be used anytime you make steak, chicken or fish. Grill fish to preferable finish.