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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