Skirt Steak With Shallot-Thyme Butter

By Mark Bittman

Skirt Steak With Shallot-Thyme Butter
Michael Kraus for The New York Times
Total Time
30 minutes
Rating
4(462)
Comments
Read comments

Steve Johnson, the chef at the Blue Room in Cambridge, Mass., has been cooking skirt steak for years, long before it became wildly popular. But never before has he served a better – or simpler – rendition of this long, thin band of wonderfully marbled beef. His secret: a slice of compound butter, flavored with shallots, chives and thyme, that melts over the meat. It had been so long since I had seen flavored butter on steak that this version came as something of a revelation.

Featured in: THE MINIMALIST; You Better Believe It's Not Just Butter

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 servings
  • ¼pound unsalted butter, softened slightly
  • ¼teaspoon fresh thyme leaves
  • 10chives, minced
  • 1shallot, peeled and minced
  • Salt and freshly ground black pepper
  • ½teaspoon red wine vinegar or lemon juice
  • About 24 ounces skirt steak, cut into 4 portions
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

549 calories; 45 grams fat; 23 grams saturated fat; 2 grams trans fat; 16 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 35 grams protein; 511 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 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. Step 2

    Meanwhile, cream the butter with a fork, adding thyme, chives, shallot, ½ teaspoon each salt and pepper and the vinegar or juice.

  3. Step 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. Step 4

    Spread each steak with about a tablespoon of the flavored butter, and serve. Remaining butter can be wrapped and refrigerated or frozen.

Ratings

4 out of 5
462 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

TriciaPDX

Will you share your usual marinade?

Randye

I did this a bit differently b/c I didn't want raw shallots, so I put butter in a small saucepan, added the shallots & cooked for two minutes or so until soft. Then I also used the butter in my cast iron skillet & cooked the steak in there (I live in a hi-rise, so no grill). Then I made it with fingerling potatoes in the oven & drizzled the flavored butter on them. Superb!

brooke

Great recipe. Marinate in usual without soy and garlic. Serve with smashed potatoes and veg

Ariel

I made this in a cast iron, but melted the butter first so the steak cooked in it. Makes it exceptionally tender and soft. And then threw some green beans and potatoes that were already cooked in the pan when the steak was done to soak up the rest. Delicious.

Es

Excellent. We grilled a bison skirt steak that had been marinated in some cider vinegar, garlic salt, onion powder, sage and thyme (not sure it needed it) and served it with this luscious butter. Delicious.

bruce

Ok to use tarragon which is good Carmalize shallot a bit in butter Cook 2-3 side for rare

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.