New Nytimes Grilled Flank Steak With Worcestershire Butter

New Nytimes

YIELD: servings 6

TIME: minutes 45 plus marinating

Meat, Flank Steak, Tomato, Worcestershire Sauce, Main Course, Summer, Low Carb

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 Season steak all over with 1 teaspoon salt and 1/2 teaspoon pepper. In a bowl or resealable bag, combine thyme, garlic, jalapeño, chives, Worcestershire sauce, sugar and lemon juice. Add meat and let marinate in the refrigerator for at least 2 hours and up to overnight.	1 ½ pounds flank steak  Fine sea salt and freshly ground black pepper 6 thyme sprigs
Step 2 Prepare the Worcestershire butter: In a bowl, mash together the butter, thyme, chives, Worcestershire sauce, garlic, lemon zest, salt and pepper.	3 garlic cloves, finely grated or mashed to a paste 1 jalapeño, minced 2 tablespoons minced chives, plus more for serving

Step 3 Season steak all over with 1 teaspoon salt and 1/2 teaspoon pepper. In a bowl or resealable bag, combine thyme, garlic, jalapeño, chives, Worcestershire sauce, sugar and lemon juice. Add meat and let marinate in the refrigerator for at least 2 hours and up to overnight.	2 tablespoons Worcestershire sauce 1 tablespoon coconut palm sugar or dark brown sugar
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.	1 tablespoon fresh lemon juice, plus more as needed 3 ripe plum tomatoes  Extra-virgin olive oil 3 scallions, white and green parts, thinly sliced

Step 5 Brush off any pieces of marinade clinging to the steak, pat steak dry and coat it lightly with oil. Grill or broil steak until it reaches desired doneness, 3 to 5 minutes per side for medium-rare (125 degrees).	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.	½ cup unsalted butter (1 stick), softened 1 tablespoon chopped fresh thyme 1 tablespoon minced chives 2 teaspoons Worcestershire sauce 1 garlic clove, grated or mashed to a paste

Step 7 Roughly chop tomatoes and place in a bowl with scallions, basil, a pinch of salt and pepper, a drizzle of olive oil and a squeeze of lemon juice. Toss well, adding more salt or lemon juice, or both, to taste.	Finely grated zest of 1 lemon ¼ teaspoon fine sea salt, plus more to taste ½ teaspoon freshly ground black pepper
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.