Worcestershire Butter Recipes

GRILLED FLANK STEAK WITH WORCESTERSHIRE BUTTER

Steps:

• Season steak all over with 1 teaspoon salt and 1/2 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.
• Prepare the Worcestershire butter: In a bowl, mash together the butter, thyme, chives, Worcestershire sauce, garlic, lemon zest, salt and pepper.
• 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.
• 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.
• 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).
• 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.
• 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.
• 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.

PAN-SEARED STEAKS WITH WORCESTERSHIRE AND BUTTER SAUCE

Steps:

• Dry the steaks with paper toweling and season liberally with salt and pepper. Set aside. Heat half of the oil in a large, heavy skillet over medium-high heat. When hot, add the steaks and brown on one side for 4 minutes. Turn the steaks and let cook for 4-6 minutes or until desired doneness. Remove the steaks to a plate and lightly cover with foil. Let the steaks rest for 5 minutes. Add the remaining oil to the skillet. When hot, add the shallots and cook, stirring frequently, until soft, about 2 minutes. Add the broth to the skillet and stir, scraping up any browned bits on the bottom of the pan. Bring to a simmer and let cook for 5 minutes. Add the Worcestershire sauce, mustard, and any juices accumulated from the resting steaks. Stir well. Reduce the heat to low. Add the butter one tablespoon at a time, stirring well after each addition. Remove the pan from the heat. Stir in the parsley. Taste the sauce and adjust the seasoning as needed with salt and pepper. Serve the sauce over the steaks.

WORCESTERSHIRE BUTTER

Steps:

• In a bowl, mash together the butter, thyme, chives, Worcestershire sauce, garlic, lemon zest, salt and pepper.
• 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.

SIMPLE SASSY SALMON

Steps:

• Combine the melted butter, vegetable oil, Worcestershire sauce, honey mustard sauce, brown sugar, and garlic powder in a large bowl. Whisk to combine. Reserve 2 tablespoons marinade for basting. Place the salmon in a shallow dish and pour the remaining marinade over. Cover and chill for 45 minutes.
• Preheat the oven's broiler and set the oven rack about 5 inches from the heat source.
• Broil salmon for 12 minutes, brushing occasionally with the reserved marinade. Salmon is done when it is glazed from the marinade and flakes easily with a fork.

MY FAVORITE GRILLED CHICKEN EVER

Steps:

• Combine vinegar, water, butter, Worcestershire sauce, garlic salt, pepper, sugar, and minced garlic in a pot. Bring to a boil. Remove from heat and let marinade cool to room temperature, at least 30 minutes.
• Place chicken in a resealable zip-top bag. Pour marinade over chicken, seal, and marinate, 8 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Transfer chicken pieces to the grill, shaking off excess marinade; discard remaining marinade.
• Grill chicken until no longer pink in the center, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

SIMPLE WORCESTERSHIRE BUTTER SAUCE

Steps:

• In a small saucepan melt butter. Stir in remaining ingredients. Heat thoroughly.
• Drizzle over cooked fish fillets.