Skirt Steak With Shallot-Thyme Butter

Ingredients

• ¼ pound unsalted butter, softened slightly
• ¼ teaspoon fresh thyme leaves
• 10 chives, minced
• 1 shallot, peeled and minced
• Salt and freshly ground black pepper
• ½ teaspoon red wine vinegar or lemon juice
• About 24 ounces skirt steak, cut into 4 portions

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    547 calories; 44 grams fat; 23 grams saturated fat; 2 grams trans fat; 16 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 34 grams protein; 171 milligrams cholesterol; 115 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. 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.
2. Meanwhile, cream the butter with a fork, adding thyme, chives, shallot, 1/2 teaspoon each salt and pepper and the vinegar or juice.
3. 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.
4. Spread each steak with about a tablespoon of the flavored butter, and serve. Remaining butter can be wrapped and refrigerated or frozen.

30 minutes