St. Anselm'S Garlic Steak
- 1.5 lb hanger, skirt, or flatiron steak (about 14 oz trimmed)
- Kosher salt & freshly ground pepper
- 1/2 garlic clove, minced
- Coarse sea salt, such as Maldon
- Chopped flat leaf parsley
- Heat gas grill to high. Season steak generously with salt & pepper. Melt butter in small skillet until foamy. Remove skillet from heat. To clarify butter, use a spoon to skim foam from top of butter; discard foam. Add garlic to clarified butter and let it infuse while steak is cooking and resting.
- Grill steak, turning once, until cooked to desired doneness, about 5 minutes per side for medium rare. Transfer steak to a cutting board and let rest for 10 minutes. Thinly slice steak against the grain. Divide steak between plates and spoon garlic butter over top. Season with sea salt and garnish with parsley.
hanger, kosher salt, garlic, salt, flat leaf parsley
Taken from www.epicurious.com/recipes/member/views/st-anselms-garlic-steak-51123801 (may not work)