1 skirt steak, 1 ½ to 2 pounds
1 ½ tablespoons olive oil
1 ½ tablespoons Sarah’s Provençal Sea Salt
Anchovy-Olive Butter
8 tablespoons (1 stick) unsalted butter, at room temperature
8 anchovy fillets, drained and minced
1/3 cup imported black olives, pitted and chopped
1 ½ teaspoons fresh thyme leaves
Thyme or lavender blossoms, for garnishing
- Prepare a charcoal or gas grill for grilling.
- Place the steak on a platter and rub it on both sides with the olive oil. Sprinkle evenly on both sides with Sarah’s Provençal Sea Salt; let stand for 10 to 15 minutes.
- Meanwhile, make the Anchovy-Olive Butter: Place the butter in a small bowl and use a fork to mash the anchovies, olives, and thyme leaves into it. The butter should be somewhat coarsely textured rather than completely smooth and homogenous.
- When the grill is hot, grill the steak over medium-high heat for 3 to 4 minutes per side for medium-rare meat. Let the steak rest for a few minutes, and then thinly slice it, arrange on a serving platter, and immediately dollop the steak slices with the Anchovy-Olive Butter and garnish with the thyme or lavender blossoms. Serve at once.
Serves 4
