GRILLED FLANK STEAK WITH HERBED BUTTER

MAKES 4 SERVINGS HANDS-ON TIME 25 MINUTES TOTAL TIME 1 1/2 HOURS

Herbed Butter

1 cup salted butter, softened

2 tbsp finely chopped shallot

2 tbsp chopped fresh flat-leaf parsley 1 tbsp chopped fresh tarragon grated zest and juice of 1/2 lemon

1 tsp ground black pepper

Flank Steak & Roasted Peppers

1 small flank steak (about 565 g),

cut in 4 steaks salt and pepper

12 mini sweet peppers

2 tsp vegetable oil

Herbed Butter In bowl, using wooden spoon, stir together butter, shallot, parsley, tarragon, lemon zest and juice, and pepper. Spread piece of plastic wrap on flat work surface; place butter mixture on top. Using plastic wrap, shape butter into compact cylinder, about 1 1/2 inches in diameter, then seal the ends well. Refrigerate until butter is firm, about 1 hour. (Make-ahead: Can be stored in the refrigerator for up to 3 days or placed in airtight container and frozen for up to 1 month.) Flank Steak & Roasted Peppers Place steaks on plate and season with salt and pepper. Let rest at room temperature for 20 minutes.

Preheat barbecue to medium-high heat (about 375°F); grease grill. Brush peppers with oil; season with salt and pepper. Place steaks and peppers on grill and close lid. Cook peppers until tender and marked, turning halfway through grilling time, 6 to 8 minutes, and grill steaks until desired doneness, turning halfway through grilling time, 8 to 10 minutes for medium-rare. Place peppers on plate. Place steaks on cutting board and tent with foil; let rest for 5 minutes.

Remove Herbed Butter from plastic wrap. Using hot knife, cut 4 slices of butter, each about 1/2-inch thick (reserve remaining butter for another use). Divide steaks and mini peppers among plates and top each steak with slice of Herbed Butter.

PER SERVING WITH 1 TBSP HERBED BUTTER about 330 cal, 32 g pro, 20 g total fat (10 g sat. fat), 5 g carb (1 g dietary fibre, 3 g sugar), 115 mg chol, 250 mg sodium, 2.3 mg iron.