In a bowl, combine the melted Hatch Chile butter, lime juice, salt, and pepper.
Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is well-coated. Marinate in the refrigerator for at least 30 minutes.
Preheat a grill or grill pan over medium-high heat.
Remove the steak from the marinade and let any excess drip off.
Grill the steak for about 4-5 minutes per side, or until it reaches your desired level of doneness.
Let the steak rest for 5 minutes before slicing it thinly against the grain.
While the steak is grilling, heat the olive oil in a large skillet over medium-high heat.
