Flank Steak with Avocado Butter

Oh my gosh, this is so good. I'm not a beef lover, but this is so good.

Typical me, I didn't exactly follow the recipe. I didn't realize the meat was supposed to marinade for 30 minutes until the grill was heating..

Then I spread the marinade ingredients on the meat ... before reading about cooking the marinade to dissolve the sugar.

It was delicious my, unintentional, way ... so basically, it's an infallible recipe.

We served it with a fresh light salad, some roasted smashed potatoes, and some wine from my Bright Cellars membership.

I made it according to the original recipe several times, then simplification kicked in and I marinated the steak in Yoshida sauce (from Costco) for several hours. While it was in the broiler for seven minutes perside, I made a simple avocado butter with 1/2 avocado, smashed, 1/2 sticjk of softened butter and garlic salt to taste.

When the steak finished cooking, I slathered it with the avocado mixture, covered it with foild and let it rest for 5 minutes.

We served thinly sliced steak on a salad with red bell peppers, steamed French green beans and Gorgonzola cheese. Dressing optional - I prefer a little balsamic vinegar.