Grilled Bistro-Style Flank Steaks

Bistro steaks are great, inexpensive comfort food and are simple to cook.  Here we just add a little unexpected flavor with anchovy butter, but you can use herb butter or a red wine sauce if you choose.  Keep it simple and good!

  • 4 tablespoons unsalted butter, softened
  • 1 anchovy filet
  • 4 flank steaks, about ¾ pounds each

 Combine softened butter with the anchovy filet and mash to combine well.  (Note:  the anchovy butter can be made ahead and stored, tightly wrapped in plastic, in the refrigerator).

Rub flank steaks with salt and pepper and allow to sit at room temperature for 30 minutes.

Light a charcoal grill using a chimney started.  When coals are hot and covered with ash, dump them in a single layer in the bottom of the grill.  Set the cooking grate in place, cover and allow to heat for 5 minutes.  When the grate is hot, add steaks, leaving plenty of room in between each one.  Sear for four or five minutes without moving.  Turn steaks, cover the grill and cook for another four minutes for medium rare (assumes about a 1” thick steak.  Adjust times for thickness or thinness of the steaks).

Remove the grill cover and add a dollop of anchovy butter to each steak.  Allow the steaks to rest for about ten minutes, lightly tented with foil.  Serve bistro-style with thin, homemade French fries, sauteed spinach or mushrooms.  Watch the video    More grilling tips

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