Grilled Steak with Red Wine Butter

Only have 15 minutes? Then consider going with a steak. Skirt steak will take less time to cook than a sirloin or a filet, although it depends on the thickness of the cut. While waiting for the meat to cook to your desired level, you can prep your red wine butter, either by making it fresh or by slicing up some that you made in advance and letting it melt on your steak once it's plated. Enjoy grilled steak with red wine butter now!

Ingredients:

• 1 cup dry red wine
• 1 shallot, minced
• 4 Tbsp butter, softened
• 1 tsp chopped fresh rosemary
• Black pepper to taste
• Salt to taste
• 4 steaks (flank, sirloin, skirt, or filet; 6 oz each)

Instructions:

1. Combine the wine and shallot in a small saucepan and simmer over medium heat until reduced to about 2 tablespoons (it will have a thick, syrupy consistency).
2. Let the red wine syrup cool, then stir into the softened butter with the rosemary and a few cracks of black pepper.
3. Once fully incorporated, spoon the butter onto a large piece of plastic wrap.
4. Fold the wrap over the butter and twist the ends to create a log of red wine butter. Place in the fridge until ready to use.
5. Preheat a grill, stovetop grill pan, or cast-iron skillet. Season the steaks with salt and pepper and cook until medium-rare (about 8 minutes total for skirt and flank and 10 to 12 minutes for the sirloin and filet).
6. Remove the steaks and slice a coin of the butter over the top of each.