Grilled Flank Steak With Worcestershire Butter

Preparation

1. Step 1

   Season steak all over with 1 teaspoon salt and ½ 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. Step 2

   Prepare the Worcestershire butter: In a bowl, mash together the butter, thyme, chives, Worcestershire sauce, garlic, lemon zest, salt and pepper.

3. Step 3

   Spoon the butter onto a piece of parchment paper or plastic wrap, form into a log and wrap well. Chill for at least 2 hours before using.

4. 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.

5. 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).

6. 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.

7. 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.

8. 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.