Get tips on how to get your ceramic grill to quickly reach the perfect searing temperature, and enjoy the deliciousness of flank steak with Chimichurri Butter.
WHAT YOU'LL LOVE
- Making the chimichurri as a compound butter instead of a loose sauce: Blending the herbs, garlic, and vinegar directly into softened butter lets it melt slowly over the hot steak, basting it in chimichurri flavor as it sits rather than pooling on top as a separate sauce would.
- Rolling the butter in wax paper before chilling: Shaping it into a cylinder first means it slices into clean, uniform rounds once chilled, instead of trying to scoop or spread soft butter straight from a bowl.
- Slicing the chilled butter into rounds ahead of time: Pre-cutting the butter into ¼-inch discs means a round is ready to drop directly onto the steak the moment it comes off the grill, with no fumbling at serving time.
- Using a cast iron grate for the sear: Placing a cast iron grill grate at the center of the Divide & Conquer System is built for retaining and radiating high heat, suited to whatever fast, hot sear technique the "turbo start" title refers to.
