Skirt Steak With Shallot-Thyme Butter

• 1/4 pound unsalted butter, softened slightly
• 1/4 teaspoon fresh thyme leaves
• 10 chives, minced
• 1 shallot, peeled and minced
• Salt and freshly ground black pepper
• 1/2 teaspoon red wine vinegar or lemon juice
• About 24 ounces skirt steak, cut into 4 portions

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. Meanwhile, cream the butter with a fork, adding thyme, chives, shallot, 1/2 teaspoon each salt and pepper and the vinegar or juice.
3. Grill the steak, 2 minutes a side for rare, about a minute longer per side for medium-rare.
4. As it cooks, season with salt and pepper.
5. Spread each steak with about a tablespoon of the flavored butter, and serve.
6. Remaining butter can be wrapped and refrigerated or frozen.

butter, thyme, chives, shallot, salt, red wine vinegar, skirt steak

Taken from cooking.nytimes.com/recipes/11006 (may not work)