Now that’s a beefy flavor combination
The long slender cut known as skirt steak is prized for its delicious beefy flavor rather than its tenderness. Beautifully marbled, it grills up quickly. Adorned with grill marks, it is irresistible topped with flavored butter, a compound concoction that pairs butter with finely chopped shallot and chives, plus a smidgen of red wine vinegar.
Leftover compound butter can be frozen for later use. I like to toss cooked farro with some of the butter and spoon it under the steak.
If you buy this steak in long strips, cut it into manageable portions before grilling, about 5-6 inches long.
Grilled skirt steak with compound butter
Yield: 4 servings
INGREDIENTS
• 11⁄2 pounds skirt steak
• Extra-virgin olive oil
• Seasoning salt, such as Spike or Lawry’s
• 1stick butter, room temperature (just slightly soft)
• About 10chives, snipped into small pieces
• 1 large shallot, finely chopped
• 1⁄2 teaspoon red wine vinegar
• Vegetable oil for brushing grate
• Coarse salt, if needed, and freshly ground black pepper to taste
PROCEDURE
1. Place steak on rimmed baking sheet. Drizzle lightly with olive oil and sprinkle with seasoned salt to taste. Set aside at room temperature.
2. In small bowl, combine butter, chives, shallot and vinegar. Set aside.
3. Heat charcoal or gas grill. When grate is hot, brush it with wire brush to clean it. Fold a paper towel into a 2-inch square and secure it with tongs. Dip paper square into vegetable oil and use it to lightly oil the grate. Grill steak, about 2minutes on each side for rare, 3minutes per side for medium-rare.
4. Taste a little piece. If needed, sprinkle with coarse salt. Sprinkle generously with freshly ground black pepper. Top each serving with about a tablespoon of compound butter, spreading it over the steak’s surface with the back of the spoon. Leftover compound butter can be frozen for future use to top hot vegetables, pasta, poultry or meat.