Adam Perry Lang
Serves ???

Adam Perry Lang uses this recipe for fajitas, but we like it so much we made a whole holiday around it: Flanksgiving.

2 flank steaks, 1 ½ to 1 ¾ lbs each

Marinade
1 tablespoon red pepper flakes
2 tablespoon boiling water
1 cup water
¼ cup lemon juice
2 tablespoon Worcestershire sauce
2 tablespoon hot sauce
2 tablespoon soy sauce
½ cup grated onion
10 garlic cloves finely minced
½ cup packed brown sugar
¼ cup prepared mustard
2 tablespoon kosher salt
2 teaspoon fresh thyme leaves

Dry Rub
¼ cup mild chile powder (like ancho)
1 ½ teaspoon fresh black pepper
1 ½ teaspoon kosher salt

Resting Butter
8 tablespoon butter
¼ cup finely chopped cilantro
1 tablespoon lemon juice
4 cloves garlic, finely minced
1 tablespoon dried oregano
1 tablespoon crushed red pepper flakes
¼ cup canola or vegetable oil

Mix red pepper flakes in boiling water and let them sit for a minute or two to rehydrate. Combine all the marinate ingredients and seal together with the steak in ziplock bags with the excess air squeezed out. Refrigerate for at least 1 hour, up to 3 hours.

After that time, remove the steaks from the bag and pat them dry. Spread the rub on them and then follow up with a light coating in oil.

Char one side of the steaks on the grill, about 2 minutes, Flip and repeat on other side. Drag the steak through the resting butter and return to the grill, lowering the lid and cooking to desired doneness.

Drag steaks back into the resting butter and cover for at least 5 minutes.Cut into this diagonal slices and serve.

*Alternate cooking method – sous vide steaks in bags with marinade, then rub and sear on grill with butter