Grilled Flank Steaks with Herb Butter

½ cup (1 stick) unsalted butter, at room temperature

¼ cup fresh flat-leaf parsley, finely chopped

2 tbsp. chopped chives

1 tbsp. fresh thyme leaves

¼ tsp. Kosher salt

1 tsp. pepper

1 ½ pounds flank steak

1 tsp. garlic powder

1 tsp. paprika

Preparation:

In a medium bowl, combine the butter, parsley, chives, thyme and ¼ tsp. pepper. Transfer the butter to a piece of plastic wrap and roll into a log. Freeze until firm, about 10 minutes and up to 3 months. Heat a grill or grill pan to medium-high. Rub the steak with the garlic powder, paprika, ¼ tsp. salt and 1 tsp. pepper. Grill steak to desired doneness, 5 to 6 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing. Slice the herb butter and serve with the steak. Serves: 6.