Broiled Spiced Flank Steak with Walnut-Roquefort Butter

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