Skirt Steak with Compound Butter
- ½ cup (1 stick) unsalted butter, softened slightly
- ¼ teaspoon fresh thyme leaves
- 10 chives, minced
- 1 shallot, minced
- Salt and freshly ground black pepper
- ½ teaspoon red wine vinegar or fresh lemon juice
- About 24 ounces skirt steak, cut into 4 portions
Instructions:
In classic cooking, compound butters were kept on hand and often used to enhance rich sauces.
- 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. (You can broil or pan-grill the steak, if you prefer.) Meanwhile, cream the butter with a fork, then add and integrate the thyme, chives, shallot, about ½ teaspoon each of salt and pepper, and the vinegar. Taste and add more of any ingredient you deem necessary.
- When the fire is ready grill the steak, 2 minutes per side for rare, 1 to 2 minutes longer for medium rare to medium. Season the steak as it cooks with salt and pepper.
- Spread each steak with about a tablespoon of the flavored butter and serve. Wrap and refrigerate or freeze the remaining butter for future use.