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

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.

Meanwhile, cream the butter with a fork, adding thyme, chives, shallot, 1/2 teaspoon each salt and pepper and the vinegar or juice.

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.

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

Compound butters can be made with various seasonings: fresh herbs are a good candidate — chervil, dill and parsley are all nice — and roasted garlic puree can be sensational. Mustard, ginger, vinegar, chilies or citrus juice and zest work well, too. Seasonings can also be combined. A teaspoon each of horseradish or wasabi, ginger and soy sauce can be mixed into a stick of butter (add salt and pepper sparingly). Or add a teaspoon each of minced garlic, fresh oregano and lemon juice (add salt and plenty of ground black pepper, and if you are using roasted garlic, increase the quantity to a tablespoon). Other combinations include chili-cilantro: for each stick of butter add one small stemmed, seeded and minced chili, a tablespoon of minced cilantro and a teaspoon of lime juice, along with salt and ground pepper.

Source: The New York Times