Grilled Skirt Steak with Chili-Lime Butter
Just before serving, this grilled steak is topped with a flavored butter that melts into the meat, forming a delicious sauce. Serve our Jalapeño-Cheddar Corn Cakes alongside (see related recipe at left).
- 4 Tbs. (1/2 stick) unsalted butter, at room temperature
- 1 tsp. chili-lime rub
- 1 1/2 to 2 lb. skirt steak, trimmed of excess fat
- 1 Tbs. olive oil
- Salt and freshly ground pepper, to taste
In a small bowl, stir together the butter and chili-lime rub until well blended. Place an 8-inch square of parchment paper or waxed paper on a work surface. Scrape the butter mixture onto the paper, placing it about 2 inches from the edge nearest you. Shape the butter into a log about 3 inches long and 2 inches wide. Wrap the butter in the paper, then twist the ends of the paper in opposite directions; the paper will tighten to shape the butter into a compact log. Refrigerate until firm, about 2 hours. Just before serving, unwrap the butter and cut into about 6 rounds.
Preheat an electric indoor grill on high heat according to the manufacturer's instructions. Rub the steak with the olive oil and season with salt and pepper. Place the steak on the grill and cook, turning once, 3 to 4 minutes per side for medium-rare, or until done to your liking.
Transfer the steak to a cutting board, top with the butter rounds and let rest for 5 minutes. Cut the steak against the grain into thin slices and serve immediately. Serves 6.