Categories: Meals
Ingredients
- 4 tbsp unsalted butter, softened
- 2 tbsp chopped fresh basil
- 2 tbsp chopped fresh chives
- 2 tbsp chopped fresh parsley, plus more for serving
- 1 tbsp lemon juice
- 1 tsp chopped fresh thyme
- 1 tsp salt, divided
- 3/4 tsp black pepper, divided
- 1 lb. flank steak, trimmed
- 1 tbsp olive oil
- 4 ears corn, husked
- 1/4 cup crumbled feta
Directions
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Preheat grill to medium-high.
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Combine butter, basil, chives, parsley, lemon juice, thyme, and 1/4 tsp each salt and pepper in a food processor. Pulse until well combined, scraping down the sides as necessary.
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Brush steak with oil and sprinkle with 1/2 tsp salt and 1/2 tsp pepper. Grill the steak, flipping occasionally, until slightly charred and cooked to your liking, 8 to 10 minutes for medium-rare. Transfer to a clean cutting board and let rest for 10 minutes. Spread 1 tbsp of the herb butter on the steak.
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Meanwhile, grill the corn, turning occasionally, until slightly charred and tender, 6 to 8 minutes. Transfer to the cutting board. Spread the remaining herb butter on the corn.
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Thinly slice the steak against the grain and sprinkle with the remaining 1/4 tsp salt. Serve the steak and corn sprinkled with feta and more parsley.