Grilled Flank Steak With Worcestershire Butter

By Melissa Clark

Published June 25, 2019

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
45 minutes, plus marinating
Rating
4(1,442)
Comments
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Grilled steak covered in melting herb butter is a cornerstone of summer cooking. Here, both the steak and the compound butter are spiked with Worcestershire sauce, fresh thyme and garlic for an intensely brawny flavor. Then, the steak is garnished with a mix of charred tomatoes, scallions and basil, which gives everything a juicy sweetness brightened with lemon. 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. But rib-eye, skirt steak and sirloin also work; just be sure to adjust the cooking time for thinner or thicker pieces.

Featured in: That Summer Grilling Standard, Buttery Flank Steak

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Ingredients

Yield:6 servings

FOR THE STEAK

  • 1 ½ pounds flank steak

  • Fine sea salt and freshly ground black pepper

  • 6 thyme sprigs

  • 3 garlic cloves, finely grated or mashed to a paste

  • 1 jalapeño, minced

  • 2 tablespoons minced chives, plus more for serving

  • 2 tablespoons Worcestershire sauce

  • 1 tablespoon coconut palm sugar or dark brown sugar

  • 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

  • Handful of torn fresh basil, plus more for serving

FOR THE WORCESTERSHIRE BUTTER

  • 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

  • Finely grated zest of 1 lemon

  • ¼ teaspoon fine sea salt, plus more to taste

  • ½ teaspoon freshly ground black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

9 grams carbs; 118 milligrams cholesterol; 382 calories; 10 grams monosaturated fat; 1 gram polyunsaturated fat; 14 grams saturated fat; 28 grams fat; 2 grams fiber; 488 milligrams sodium; 25 grams protein; 4 grams sugar

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.

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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.

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Ratings

4 out of 5
1,442 user ratings
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Comments

Dad's favorite

I am retired so when I saw this dish, I just had to call my 91 year old dad to let him know that one of his specialty dishes made the New York Times. We grew up in the midwest and Dad would buy "family steak," marinate it overnight and grill it. He sliced the steak thin and Worcestershire butter was always the accompaniment. Sometimes he would saute mushrooms and add to the sauce. Steak, corn on the cob and a summer salad...dinner time!

Luther

WOW! Home run here. Marinated steak for 28 hours. Fixed the butter the day before. Grilled tomatoes and then the flank steak. Tomato relish (not sure what else to call it) was a perfect addition to this outstanding meal. Steak was very tender and the flavors with the relish, well it was just absolutely amazing. Should've taken the butter out about 30 minutes prior to steak being done but it was still soft when the eating got going. Had sweet potato with tahini butter from Samin Nosrat.

Marie

Cut flank steak paper thin and on an angle to get thin but wide slices which makes it very tender to eat.

Robin

It’s Mother’s Day and growing up Mom would always marinate flank steak and Dad would grill it. It was always delicious. So I thought for the Moms Day Dinner she would love if I grilled this recipe. It’s super easy and very delicious! My guests raved about it. Thank you for this new take on a classic for me.

ThatGirlAnna

Used only a bit of butter to make it healthier. I saved the rest of the butter for another use. Very tasty

Carla E

This was so good! We don't eat meat very often but when we do I think it might always be this recipe! Yum! I'm considering using grape tomatoes broiled and blistered instead of the Romas.

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