- 2 pounds flank steak
- 2 ounces goat cheese
- 4 tablespoons butter, at room temperature
- 1 tablespoon minced shallot
- 1 tablespoon each chopped chives, parsley and thyme
- 1 clove garlic, minced
Season steak and grill over medium-high about 5 minutes per side for medium-rare. Let rest 10 minutes. In bowl, beat remaining ingredients. Slice steak and top with goat-cheese butter.