SKIRT STEAK WITH SHALLOT-THYME BUTTER
1/4 pound unsalted butter, softened slightly
1/4 teaspoon fresh thyme leaves
10 chives, minced
1 shallot, peeled and minced
Salt and freshly ground black pepper
1/2 teaspoon red wine vinegar or lemon juice
About 24 ounces skirt steak, cut into 4 portions
Prepare a gas or charcoal grill; the fire should be so hot you can hold your hand over it for only a couple of seconds.
Meanwhile, cream the butter with a fork, adding thyme, chives, shallot, 1/2 teaspoon each salt and pepper and the vinegar or juice.
Grill the steak, 2 minutes a side for rare, about a minute longer per side for medium-rare. As it cooks, season with salt and pepper.
Spread each steak with about a tablespoon of the flavored butter, and serve. Remaining butter can be wrapped and refrigerated or frozen. Makes
Makes 4 servings
Source: New York Times News Service
1/4 pound unsalted butter, softened slightly
1/4 teaspoon fresh thyme leaves
10 chives, minced
1 shallot, peeled and minced
Salt and freshly ground black pepper
1/2 teaspoon red wine vinegar or lemon juice
About 24 ounces skirt steak, cut into 4 portions
Prepare a gas or charcoal grill; the fire should be so hot you can hold your hand over it for only a couple of seconds.
Meanwhile, cream the butter with a fork, adding thyme, chives, shallot, 1/2 teaspoon each salt and pepper and the vinegar or juice.
Grill the steak, 2 minutes a side for rare, about a minute longer per side for medium-rare. As it cooks, season with salt and pepper.
Spread each steak with about a tablespoon of the flavored butter, and serve. Remaining butter can be wrapped and refrigerated or frozen. Makes
Makes 4 servings
Source: New York Times News Service
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boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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