1 1/2 to 2 lbs. bavette steak or flank steak
2 tablespoons olive oil
1 shallot, chopped
1/2 tsp salt and pepper
2 tablespoons butter
1 garlic clove, minced
Leaves from 3 sprigs fresh thyme, chopped
Put steak in a resealable plastic bag with olive oil and shallot. Spread mixture evenly. Seal bag and chill until ready to cook, at least 1 hour and up to 2 days ahead.
Heat grill to high. Bring steak up room temp for at least 20 minutes, then remove from bag, scraping off shallots, and sprinkle with salt and pepper. Grill, covered, turning once, until done, 8 to 10 min for medium-rare. Transfer to a cutting board and let rest 10 min.
Melt butter in a small frying pan, then add garlic and thyme and cook until simmering and fragrant, 2 minutes. Pour warm butter mixture over steak and slice thinly.
Serves 6 – 8.