New Nytimes
YIELD: servings 6
TIME: minutes 45 plus marinating
Flame broiled steak canvassed in dissolving herb margarine is a foundation of summer cooking. Here, both the steak and the compound spread are spiked with Worcestershire sauce, new thyme and garlic for a seriously sturdy flavor. At that point, the steak is embellished with a blend of scorched tomatoes, scallions and basil, which gives everything a delicious pleasantness lit up with lemon. You can utilize any cut of meat here; the flank steak has a profoundly mineral taste and chewy surface that is at its best cut slight. In any case, rib-eye, skirt steak and sirloin likewise work; simply make certain to alter the cooking time for more slender or thicker pieces.
preparation INGREDIENTS
Step 1
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Step 2 Prepare the Worcestershire butter: In a bowl, mash together the butter, thyme, chives, Worcestershire sauce, garlic, lemon zest, salt and pepper. |
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Step 3
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Step 4 Light the grill or heat the broiler, arranging the rack about 4 inches from the heat source. Grill tomatoes, or broil them on a rimmed baking pan, turning them, until charred on all sides, about 2 to 4 minutes per side. Transfer to a cutting board to cool. |
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Step 5
| Handful of torn fresh basil, plus more for serving |
Step 6 Transfer steak to a cutting board. Slice butter into coins and place them on the steak to melt slightly. Let steak rest for 5 minutes while you prepare the tomatoes. |
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Step 7
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Step 8 Slice the steak thinly, across the grain, and serve with the charred tomato mixture spooned on top. Garnish with more chives and torn basil, if you like. |
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