Grill tomatoes, or broil them on a rimmed baking pan, turning them, until charred on all sides, about 2 to 4 minutes per side. Fine sea salt and freshly ground black pepper. Prepare the Worcestershire butter: In a bowl, mash together the butter, thyme, chives, Worcestershire sauce, garlic, lemon zest, salt and pepper. This went wonderfully with a fresh spinach salad and merlot. Add meat and let marinate in the refrigerator for at least 2 hours and up to overnight. Get recipes, tips and NYT special offers delivered straight to your inbox. The garlic butter “sauce” is more like butter and minced garlic melted together. Please enable Cookies, MASTERCOOK 2020 PRO HEALTHCARE/FOODSERVICE. Grill or broil steak until it reaches desired doneness, 3 to 5 minutes per side for medium-rare (125 degrees). Banana Ketchup Ribs from Nicole Ponseca’s “I am a Filipino…and this is how we cook”. Easy to make, the butter adds an extraordinary flavor to the meat. Your information will *never* be shared or sold to a 3rd party. 382 calories; 27 grams fat; 14 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 25 grams protein; 117 milligrams cholesterol; 483 milligrams sodium. we hated this recipe. | Support Season steak all over with 1 teaspoon salt and 1/2 teaspoon pepper. Steakhouse Salad with Red Chili Dressing and Peanuts adapted from Claire Saffitz in Bon Appetit Magazine, Grilled Sirloin Steak Salad with Seasonal Vegetables and Asian flavors, A transformative dish that takes me to a much happier place. Brush off any pieces of marinade clinging to the steak, pat steak dry and coat it lightly with oil. Flank steak is not everyone’s favorite. But it packs a lot of beef flavor without the gaminess of hanger steak and with the chew of a great piece of meat. 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. But no. we ruined our 10month anniversary dinner with this recipe. My husband made this for our New Year's Eve dinner for just the two of us...it was better than anything I think we could have had at a restaurant. I am a big fan of herbed butter so I was very excited to find this recipe. Garnish with more chives and torn basil, if you like. Light the grill or heat the broiler, arranging the rack about 4 inches from the heat source. We almost invariably salute the coming weekend with a steak dinner on Friday night. But rib-eye, skirt steak and sirloin also work; just be sure to adjust the cooking time for thinner or thicker pieces. Yield: 6 servings Time: 45 minutes, plus marinating Grilled steak covered in melting herb butter is a cornerstone of summer cooking. Slice Worcestershire butter into coins and place them on the steak to soften and melt slightly. I can’t say that this particular marinade lived up to those adjectives. A favorite with my husband. As others have pointed out, this recipe is entirely dependent on the quality of the steak! Prepare the Worcestershire butter: In a bowl, mash together the butter, thyme, chives, Worcestershire sauce, garlic, lemon zest, salt and pepper. Light the grill or heat the broiler, arranging the rack about 4 inches from the heat source. May try a little more mustard next time. I brushed the mustard/worcestershie mixture on both sides of the meat and let it sit in the refrigerator for several hours before we ready to start cooking. Featured in: ©2020 MasterCook. Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. Slice the steak thinly, across the grain, and serve with the charred tomato mixture spooned on top. These days dinner means more than mere sustenance. YUM!! © Dining and Cooking. Made this dish for my boyfriend on Valentine's day. Light the grill or heat the broiler, arranging the rack about 4 inches from the heat source. Grill to desired doneness, about 5 minutes per side for medium-rare. Season steak all over with 1 teaspoon salt and 1/2 teaspoon pepper. Then, the steak is garnished with a mix of charred tomatoes, scallions […] Date Added: 6/24/2019 Source: cooking.nytimes.com. I usually rub mustard into my steaks before grilling. Prepare barbecue (medium-high heat). All Rights Reserved. You can use any cut of beef here; the flank steak has a deeply mineral taste and chewy texture that’s at its best sliced thin. Very tasty. Here is the recipe after which I’ve linked some other favorite things to do with steak. I recommend doubleing the butter mix if you plan on more than 4 people. Whisk remaining 2 tablespoons Worcestershire sauce and 1 tablespoon dry mustard in shallow dish. Let steak rest for 5 minutes while you prepare the tomatoes. Transfer to a cutting board to cool. Toss well, adding more salt or lemon juice, or both, to taste. Season steak all over with 1 teaspoon salt and 1/2 teaspoon pepper. But there’s something else at work here and I can scarcely wait for our local tomatoes to arrive to make it again. Definitely not like what I grew up with in Kansas! Grill tomatoes, or broil them on a rimmed baking pan, turning them, until charred on all sides, about 2 to 4 minutes per side. Share It! Designed & Developed by Dining and Cooking. And we have a new issue in our new apartment. I used 1" thick porterhouse and only cooked them for 3 minutes/side for medium rare and they bordered on medium. I didn't merinate the steaks, I just seasoned them with sea salt and fresh ground pepper and grilled them with hickory chips for smoke and charcoal. Spoon the butter onto a piece of parchment paper or plastic wrap, form into a log and wrap well. Arrivals (788) ; Asian (1,856) . 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. It very might well have if I’d followed the advice to marinate the steak overnight. Light the grill or heat the broiler, arranging the rack about 4 inches from the heat source. Brush off any pieces of marinade clinging to the steak, pat steak dry and coat it lightly with oil. It should not be considered a substitute for a professional nutritionist’s advice. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. All Rights Reserved, Javascript is required. Chop 2 cloves of the garlic and add to a large resealable bag. Like what you've read? This website uses cookies. Grill meat for 5 … Prepare the Worcestershire butter: In a bowl, mash together the butter, thyme, chives, Worcestershire sauce, garlic, lemon zest, salt and pepper. (Can be prepared 3 days ahead. Probably my use of this recipe will be the butter sauce as an ingredient with veggies. (adsbygoogle = window.adsbygoogle || []).push({}); Please enter your username or email address to reset your password. Slice the steak thinly, across the grain, and serve with the charred tomato mixture spooned on top. Make the marinade: Combine the canola oil, vinegar, mustard, garlic, oregano, parsley, rosemary and Worcestershire sauce in a food processor; season with salt and pepper. Was quite tasty -- the butter though was difficult to cut without crumbling -- I'll probably take it out of the fridge a bit before cutting next time. Place plastic wrap on work surface. Then, the steak is garnished with a mix of charred tomatoes, scallions and basil, which gives everything a juicy sweetness brightened with lemon.