Broiled Spiced Flank Steak with Walnut-Roquefort Butter

Ingredients

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

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