Broiled Spiced Flank Steak with Walnut-Roquefort Butter

Broiled Spiced Flank Steak with Walnut-Roquefort Butter
Photo by Scott Phillips

Ingredients

  • ½ Tbs. finely chopped fresh tarragon
  • 1 flank steak (about 1-½ lb.), trimmed
  • 2 Tbs. thinly sliced chives (optional)
  • 2 tsp. coriander seeds
  • ½ shallot, roughly chopped
  • ½ tsp. freshly ground black pepper
  • 2 tsp. cumin seeds
  • + 8 more ingredients
    • 2 oz. (about ½ cup) lightly toasted walnuts
    • 4 Tbs. unsalted butter, at room temperature, cut into 2 pieces
    • ¼ tsp. coarse salt
    • ½ Tbs. finely chopped fresh thyme
    • ¼ cup olive oil
    • 2 tsp. black peppercorns
    • ½ tsp. crushed red chile flakes
    • 3 oz. Roquefort, crumbled

In a small, dry skillet over medium heat, toast the cumin and coriander, shaking often, until fragrant, about 1 min. Let cool. Combine with the peppercorns and chile flakes; grind briefly in a spice grinder (or pound in a mortar until still a little coarse). Combine the spices with the oil and sp...

View full recipe at Fine Cooking

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