Grilled Flank Steak With Worcestershire Butter Recipe (2024)

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!

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.

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

This butter will be awesome with whole chicken. Once you make the butter log, freeze it, slice it and slip it under the bird’s breast and thigh skin. Roast as you would.

I like Raichlen's recommendation to lightly score flank steak with a sharp knife on both sides, in a criss-cross diamond pattern with parallel cuts about 1/4 inch apart. It cuts the surface muscle fibers which often harden up more than I like during hot grilling. It makes flank steak a little tenderer and easier to to cut up after cooking. I grill flank steak a lot, for years, and I've adopted this technique now every time I do it. Marinades penetrate a little more too with this technique.

For context only, I’m an experienced cook and former restaurant owner. This is beyond expectation. A five star experience at home, could not possibly disappoint. I don’t generally review any recipe because there ARE SO MANY, but this one is definitely worth doing. Thanks Sam Sifton- we appreciate what you are doing here. This recipe is the reason to gift the app.

Very good. Easy. Everything can be made well ahead of time, up to grilling. My brother---a lifelong Worcestershire lover----thought it was great and especially loved the tomato/scallion/basil relish. The relish is so simple, yet so delicious. Next time, I am going to grill the tomatoes before I grill the steak so the relish will be ready when the steak comes off the grill.I recommend making the Worcestershire butter in a mini food processor---it's a snap.

I like the topping! It would go well with NY strip steak or ribeye. I might go with a balsamic vinegar instead of lemon- capers, too. In season corn on the cob would be a perfect side dish.

Pretty much followed the recipe as described and it was excellent. A tip: compound butter can be tricky to make but I learned an easy technique: put your softened compounded butter into the middle of a foot long piece of wax or parchment paper, fold the paper over the butter and then push against the top piece of paper with a bench scraper several times, all the while holding tight onto the folded paper. It will become a log of compound butter, ready for the refrigerator.

Made just the butter part for a basic grilled steak. Yummy, but fatty room-temp butter does not mix well with the W sauce. Use a bigger bowl than you initially thought because you'll be doing lots of frustrated whisking.

My family and I really loved this dish. Very easy to make and the taste is superb!! I just added a baguette to the meal to sop up all the juice from the tomatoes and all the butter sauce. Thank you for the fabulous recipe.

I have always marinated flank steak in red wine, soy sauce, garlic, black pepper, sesame oil, a little brown sugar and green onions....an old recipe from a Korean cook for making pulgogi...but this is even better...thanks!

This was excellent!! Melissa Clark does it again. We made warm sandwiches on baguette with the leftovers. Slathered extra compound butter on one side, topped the beef with provolone, heated it up and finished it with tomato mix. I could see making this just to make sandwiches!!

This was very tasty and very quick! There's a LOT of butter left, which will be good on many things (corn on the cob?). I do wish I had cut the tomatoes in half before grilling to get a bit more char on them... and I grilled the scallions, as well.

The best way to try this worcestershire butter is to spread on a piece of baguette...man, it tastes good!

End-of-summer BBQ and this flank steak did not disappoint. We rarely eat beef but YUM YUM on this easy-to-make tender cut. Made as written, marinated overnight in zip-top bag.

This dish is amazing! I marinated the steak for 2 hours and it came out perfectly!

I too, am an Chef and this recipe was divine! I did dble the marinade and it simmered in the fridge for 5 hours. For many years we ate flank steak this way for big family summer BBQ's by the pool. Fast forward to 2023 and I only bought Flank steak this week as it was 1/2 off, it's gotten so expensive and hubby loves BEEF! We simply enjoyed the meat due to timing and will make the full recipe with the next 1/2 of the steak now in the freezer for another go at this wonderful recipe!

We used tomatoes from our garden (yum!), and flank steak. I had a chile pepper from my garden as well. No chives, so I used scallions. Other than that, made as written. Fresh thyme and a lemon also from our garden. It was delicious!

Cooked just as written and will be making it again and again. Amazing! And we will also have fun finding ways to enjoy the leftover Worcestershire butter (already made a steak sandwich on toasted baguette for lunch the following day).

We’ve been making a version of this for 40 years. The easiest way to handle the butter, which should be at room temperature, is to put tabs of it on the platter with the Worcestershire and rest the meat there hot off the grill. By the time the meat is ready to slice you’ll have a great sauce.

Cook sous vide 3 to 4 hrs . Remove extra liquid for sous vide. Grill. Excellent

The lemon zest of a whole lemon overwhelms the other herbs and worcesteshire sauce flavors. I would start with a teaspoon of lemon zest next time.

Made as written. The first time I marinated the steak for 4 hours and it was good. The second time, I marinated the steak for 24 hours and let it come to room temperature for about an hour before cooking. This took it to another level! The flavors in the meat while remaining subtle were a little more noticeable. The Worcershire Butter was sublime. We added the extra over new potatoes and served the steak and potatoes with grilled peaches. A summer home run.

Can do NY strip or rib-eye

Excellent! Needed a tasty recipe to use a piece of London Broil I bought on sale at the market. Would not change a thing about it.

Excellent hot night on grill. Sub fresh garden onion and Big Jim pepper for chives and jalapeño. Suggestion to do light precuts is good. Can someone tell me why drain the marinade when all the bits of pepper, garlic, onion etc. are built in flavor bombs?

The title of the recipe emphasizes the butter, but for us it was all about that tomato relish. So simple and soooooo good!!! Served it with some grilled patty pan squash and a loaf of good bread and it was a perfect summer dinner to highlight all our goodies from the farmers market.

You need to cook flank steak longer than 3 min per side. Otherwise yum.

We like to slice the steak across the grain prior to marinating. Makes for a quicker grill and more char.